Tajine Bil Khodar (Vegetable Tagine) - cooking recipe

Ingredients

2 preserved lemons, in water (can be made ahead of time or purchased)
1 teaspoon olive oil
2 1/3 cups yellow onions, finely chopped
2 cups vegetable broth, boiling
1 cup hot water
1/4 cup lemon juice
1 teaspoon ras el hanout spice mix
1/4 teaspoon kosher salt
1 lb carrot, peeled and chopped into 1 inch pieces
1/2 lb turnip, peeled and chopped into 1 inch pieces
1/2 lb yukon gold potato, peeled and cut into 1 1/2 inch chunks
1/2 lb sweet potato, peeled and cut into 1 1/2 inch chunks
1 teaspoon ground cinnamon
1 (9 ounce) package frozen artichoke hearts, thawed

Preparation

Take one of the preserved lemons and dice it into 1/4 inch pieces and set aside. Slice the remaining preserved lemon into thin slices and set aside.
Heat olive oil in a large Dutch oven or Moroccan tagine over medium heat. Add onions to pan and saute 5 minutes or until translucent. Add vegetable broth, hot water, lemon juice and next 7 ingredients (through cinnamon) and bring to a boil.
Cover, reduce heat, and simmer 30 minutes or until vegetables are tender. Add diced lemon and artichokes to pan and simmer 5 minutes. Garnish with lemon slices. Serve the tagine over quick-cooking couscous.