meat tajine with artichokes and green peas

Ingredients for 6 or 8 people :

* 1 1/2 (3 lbs 5 oz) of meat (mutton chops and shoulder or veal knuckle)

* 2kg (4 lbs 7oz) of artichokes * 1 1/2 kg (3 lbs 5 oz) of green peas

* 1 heaped teaspoonful of ginger * 10 preserved olives * salt

* 1 coffeespoonful of saffron (mixed packet saffron and crushed flowers)

* 1 crushed garlic clove * 1 ladleful of groundnut oil zest of 1 pickled lemon

Preparation: 

Peel the artichokes carefully, keeping only the hearts. Put them in a bowl of water and vinegar as they are ready. Shell the green peas and put on one side.Cut up the meat into pieces weighing about 150 g (5 oz). Rinse, and put in thick-bottomed saucepan with the salt, ginger, saffron, garlic and oil. Cover with water and cook with the lid on, stirring from time to time. Add a little water if necessary.

When the meat is cooked and breaks off easily in the fingers, remove it from the saucepan. Rinse the green peas and add therm to the sauce. Cook with the lid on. When the peas are almost cooked, add the artichoke hearts and water if necessary.

When the artichokes are cooked, put the meat back in the saucepan with the lemon zest, cut in pieces, and the olives. Let the sauce boil down until it becomes thick. Arrange the vegetables on top of the meat on a round dish. Decorate with the olives and lemon zest and cover with the sauce. Serve hot.