Name: Tunisian Stew with Green Beans and Artichokes
Yield: 0
Cuisine: Tunisian
Ingredients: 200 grams Tunisian pasta (Traditional Tunisian pasta); 500 grams Cooked green beans; 250 grams Green peas (Green peas); 3 heads Artichoke (Artichoke); Lemon juice (A little to preserve the color of the artichoke); 50 grams Parsley; 50 grams Celery; 50 grams Onion (Chopped); 4 spoons Oil; 1 spoon Tomato paste; 0.5 spoon Harissa; 0.5 spoon Paprika; Salt (To taste); Water (A large cup for the sauce, a liter to cook the greens, and two liters for the broth)

All recipes → Tunisian

02

Method

01
The green beans and peas are removed from the pods and washed. The artichoke is cleaned, its heart is taken, and it is cut into quarters, then rubbed with a little lemon juice so it doesn't turn black. The celery and parsley are cleaned and finely chopped.
02
The oil is heated, and the chopped onion is sautéed for a few minutes without browning. The dissolved tomato paste in a large cup of water, harissa, paprika, celery, parsley, green beans, peas, and artichoke are added.
03
The mixture is boiled for about a quarter of an hour, stirring, then a liter of water is added. The pot is covered, the heat is reduced, and the cooking is completed until the greens are tender, replacing the water as needed.
04
Salt is added, and two liters of water are poured. The heat is increased, and when boiling, the Tunisian pasta is added gradually, stirring.
05
The pasta is left to boil for about 20 minutes without a lid. The salt is adjusted, and it is served hot.

Notes

The artichoke is the artichoke or thistle. In this variation, tender greens are replaced with dried legumes and other greens, which do not need to be soaked.

Source: The book "Omek Sanafah" by Muhammad Al-Kouki, pages 34, 35, 36. The steps have been rephrased for clarification.