Pork Tagine with Artichoke Hearts

A clay oven dish ensures a fragrantly spiced end result


500 g Cubed pork (preferably cut from the shoulder or thick rib)
2 small onions chopped
2 cloves of garlic, chopped
60 ml Olive oil
15 ml Cake flour
4 Tomatoes, cut into quarters
4 Potatoes, peeled and quartered
3 ml Cinnamon and ground cumin
Salt and pepper to taste
250 ml Chicken or meat stock
1 Small tin broad beans (fava), drained
2 Preserved lemons (optional)
1 Tin artichoke hearts, drained
15 ml Fresh coriander, chopped


Preheat the oven to 160°C

Gently fry the pork cubes, onions and garlic in the olive oil

Add the cake flour and stir until the flour turns slightly brown

Add the chicken or meat stock and stir until the sauce becomes smooth

Add the tomatoes, potatoes, cinnamon, cumin, broad beans, lemons and artichoke hearts

Transfer to a clay baking dish and cover with a lid

Bake 1 – 1 ½ hour, checking now and then on the amount of liquid

If necessary, top up the liquid with hot water or stock

When the pork pieces are tender, stir through and check the seasoning

Sprinkle chopped fresh coriander over just before serving

Review this recipe!


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