1 bunch parsley,
6 tbsp. argan oil,
1 garlic clove.
Chop the parsley, onion and garlic head. Peel and dice the tomatoes.
Put the oil in the tagine dish over low heat. After 2 minutes, brown the meat.
Then add the parsley, onion, garlic and tomatoes. Finally add some pepper, salt, paprika and the food coloring.
After 5 minutes, add water (2 cups) and cook for 45 minutes.
Take the artichokes, peel them and keep their heart, wash them and put the hearts in the tagine. Serve in the tagine dish.