Vegetable Tagine with Preserved Lemons (Tajine bil Khodar wa Limoon Mikhali)

Ingredients

• 2 preserved lemons, in water, divided
• 1 teaspoon extra-virgin olive oil
• 2 1/3 cups finely chopped yellow onion (about 2)
• 2 cups boiling organic vegetable broth (such as Emeril's)
• 1 cup hot water
• 1 teaspoon Ras el Hanout
• 1/4 teaspoon kosher salt
• 1 pound carrots, peeled and chopped into 1-inch pieces
• 1/2 pound turnips, peeled and chopped into 1-inch pieces
• 1/2 pound Yukon gold potatoes, peeled and cut into 1 1/2-inch chunks
• 1/2 pound sweet potatoes, peeled and cut into 1 1/2-inch chunks
• 1 (2-inch) cinnamon stick
• 1 (9-ounce) package frozen artichoke hearts, thawed

Preparation

1. 1. Dice 1 lemon into 1/4-inch pieces; set aside. Slice the remaining lemon into 1/4-inch-thick slices; set aside.
2. 2. Heat oil in a large Dutch oven over medium heat. Add onion to pan; sauté 5 minutes or until soft. Add broth and next 8 ingredients (through cinnamon stick); bring to a boil. Cover, reduce heat, and simmer 30 minutes or until vegetables are tender. Add diced lemon and artichokes to pan; simmer 5 minutes. Discard cinnamon stick. Garnish with lemon slices.