Best 6 Moroccan Beef With Artichokes Recipes

SLOW COOKER MEDITERRANEAN BEEF WITH ARTICHOKES

Steps:

• Heat oil in a large pot over medium-high heat. Cook beef in the hot oil until browned, about 2 minutes per side.
• Transfer beef to a slow cooker. Cover with artichoke hearts, onion, and garlic. Pour in beef broth, tomato sauce, and diced tomatoes. Stir in olives, oregano, parsley, basil, cumin, bay leaf.
• Cook on Low until beef is tender, about 7 hours.

MOROCCAN BRAISED BEEF

Steps:

• Place flour in a large shallow dish; add beef and turn to coat. In a large skillet, brown beef in oil. Transfer to a 5-qt. slow cooker. Stir in the broth, onions, tomatoes, wine and seasonings. Cover and cook on low for 7-8 hours or until the meat is tender. , During the last 30 minutes of cooking, stir in the raisins. Serve with couscous if desired. Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary. Serve as directed.

FILETS MIGNONS WITH SPICED BUTTER, GLAZED ARTICHOKES, AND HARICOTS VERTS

Steps:

• Prepare vegetables:
• Cut artichoke bottoms crosswise into 3/8-inch-thick slices, then cut stems diagonally into 3/8-inch-thick slices. Transfer slices to a 1 1/2- to 2-quart baking dish and set aside.
• Cook haricots verts in a 3- to 4-quart pot of boiling salted water, uncovered, until crisp-tender, about 4 minutes. Drain in a sieve and transfer to a bowl of ice and cold water to stop cooking. Drain and pat dry, then toss with artichokes in baking dish. Cut a 1-inch chunk from spiced butter log, then cut chunk into bits. Dot vegetables with butter, then cover with plastic wrap and set aside until ready to bake.
• Cook steaks and vegetables:
• Put oven rack in middle position and preheat oven to 350°F.
• Heat an 8- to 9-inch heavy skillet (not nonstick) over moderately high heat 2 minutes. While skillet is heating, pat steaks dry and sprinkle all over with salt and pepper.
• Add oil to skillet, swirling to coat, then sear steaks on one side, without moving, until a deep brown crust forms, about 3 1/2 minutes. Turn steaks over and sear 3 1/2 minutes more. Using tongs, brown edges of steaks briefly (less than 1 minute total), then transfer to a small baking dish, reserving skillet. Cook steaks in oven until thermometer inserted horizontally into center of steaks registers 125°F for medium-rare, 12 to 18 minutes.
• Before steaks are finished, add vegetables to oven and bake, uncovered, until butter is melted and vegetables are heated through, 10 to 15 minutes.
• Just before serving:
• Remove steaks from oven and top each with a 1/4-inch-thick slice of spiced butter. Let stand in baking dish, loosely covered with foil, 5 to 10 minutes.
• While steaks stand, add wine to skillet and deglaze by boiling, stirring and scraping up brown bits, until reduced to about 1 tablespoon, about 5 minutes. Stir in demi-glace and any juices from baking dish and bring to a boil over moderately high heat. Cut remaining butter into pieces and add to skillet 1 at a time, swirling skillet until each piece is incorporated and sauce is thick and creamy.
• Divide vegetables and steaks between plates. Pour sauce over each serving.

MOROCCAN BEEF WITH ARTICHOKES

Steps:

• Heat the smen & oil in a pressure cooker. Fry the onion & beef until browned on all sides.
• Add water & spices then seal with the lid & cook for 15 minutes (after it begins to hiss).
• Release the pressure then open the cooker. Add the artichokes, lemon juice, sugar, flour & another 1/2 cup of water. Cook under pressure for additional 5 minutes.

MOROCCAN LAMB OR BEEF TAGINE WITH PEAS AND ARTICHOKES RECIPE

Steps:

• Gather the ingredients.
• Combine meat, onions, garlic, olive oil, parsley, cilantro, and spices (except for the saffron) in a pressure cooker or wide, heavy-bottomed pot. Cook over medium to medium-high heat, uncovered, for about 10 minutes, stirring several times to turn meat and brown it on all sides.
• Add about 3 cups of water, cover, and increase heat to high until pressure is achieved or liquids boil. Reduce heat to medium and cook with pressure for 25 minutes (or simmer conventionally for 40 to 60 minutes).
• Add peas, artichokes, and saffron. If liquids are not level with vegetables, add a little more water. Cover, bring back to pressure and cook for 12 to 15 minutes (or simmer for 25 to 30 minutes) until vegetables are tender. Check seasoning and If necessary, reduce liquids until a rich sauce has formed.
• Serve with Moroccan bread for scooping up meat and vegetables.
• Gather the ingredients.
• If using freshly shelled peas, parboil for several minutes; drain, and set aside.
• Coat base of tagine with a little olive oil. Slice an additional onion into rings and distribute rings on bottom of tagine.
• In a bowl, mix meat with remaining olive oil, chopped onion, garlic, spices, and chopped cilantro and place over sliced onions. Add mixture to the tagine, taking care to arrange meat in middle.
• Surround meat with peas, then arrange artichokes all around.
• Swirl about 2 1/2 cups of water in bowl used for meat to "rinse" spices from sides of bowl, and add to tagine. Add a little more water if necessary to barely cover the peas.
• Close tagine and place over medium-low heat. (A diffuser is necessary if cooking over an electric burner and recommended for other heat sources as well.) Stay patient while tagine reaches a simmer-it could take some time. Once liquids have reached a simmer, continue cooking tagine for about 3 hours, checking liquids once or twice in the last hour of cooking and adding a little bit more water only if you feel it's necessary.
• The tagine is done when you can easily break meat apart with fingers. If necessary, continue simmering uncovered to reduce sauce.
• Garnish as desired with strips of preserved lemon. Serve dish directly from tagine with Moroccan bread on the side for scooping up meat and veggies.

MOROCCAN TAGINE WITH OLIVES AND ARTICHOKE HEARTS

Steps:

• Heat olive oil in a large skillet over medium heat. Cook and stir chicken, onion, and garlic in hot oil until the chicken is no longer pink in the center, about 15 minutes.
• Stir garbanzo beans, diced tomatoes with juice, vegetable broth, artichoke hearts, carrot, olives, sugar, lemon juice, salt, coriander, and cayenne pepper into the chicken mixture; bring to a boil, reduce heat to low, and simmer until vegetables are tender, about 30 minutes.