Tagine with Cardoons
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Ingredients:
* 2 bunches cardoons
* 750g veal
* 1/4 small glass oil
* 1 onion
* salt
* 1/4 teaspoon pepper
* 1/4 teaspoon ginger
* some saffron
* 4 garlic cloves
* water
Decoration:
* red olives
* strips of 1 preserved lemon
Preparation:
Wash pieces of meat and brown in saucepan with oil, salt and chopped onion, Stir until onion sweats and add spices and crushed garlic. Meat should be golden, Pour water (necessary, it depends on how much sauce you want). Cover and cook for about 35min.
To clean cardoons, eliminate big extremities, very stringy, and keep only the interior without strings. Cut into small pieces and put them in water with lemon juice added. Drain and preserve.
Open saucepan, add cardoons and simmer until they become tender then add strips of preserved lemon and red olives.
For presentation, put first of all meat onto a serving dish then cardoons, garnish with strips of preserved lemon and red olives and then spray the sauce.
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