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Pork Tagine with Artichoke Hearts

Prep Time15 minsCook Time1 hr 30 minsTotal Time1 hr 45 mins

A clay oven dish ensures a fragrantly spiced end result

 500 g Subed 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

Pre-heat 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 hours, 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