Algerian Vegetable Tagine from The Mediterranean Kitchen by Joyce Goldstein

Ingredients

• 6 medium artichokes
• 1½ cups zucchini or summer squash chunks (1 inch; optional)
• 6 tablespoons (or as needed) olive oil Salt and freshly ground pepper
• 1½ cups green beans
• Juice of 1 lemon
• 1 cup green peas
• 1 cup carrot chunks (1 inch)
• 2 teaspoons freshly ground pepper
• ¼ to ½ teaspoon cayenne pepper
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh mint
• 2 cups diced onions
• 4 cloves garlic, finely minced
• 1 tablespoon ground coriander
• 2 teaspoons ground cumin
• 1 cup Tomato Sauce
• ½ cup Chicken Stock or water