Tagine of Artichoke Hearts, Potatoes, Peas and Saffron

When artichokes are in season, this succulent tagine is a favourite country dish made using other produce from the garden or fields as well. Fresh coriander, parsley and mint combine to complement the summery flavours of the vegetables while turmeric contributes its earthy warmth. Prepare the artichokes yourself by removing the outer leaves, cutting off the stems, and scooping out the choke and hairy bits with a teaspoon, or buy frozen prepared hearts.