Stew of cardoon with cumin and argan oil

The family of artichokes I love them all! The cardoon family or kharshouf in Arabic is the bitter nephew and you need to peel them with lots of love to remove the ‘hair’. Here in Amsterdam you only find them in december, short season (ehh yes…imported of course). But then you have something delicious. I couldn’t resist again to take it on the Moroccan farmers side: just with lots of grated onion, garlic, tomatosauce and cumin. With a dash of argan. There we go, who needs a recipe anyway? Ah and I tossed two Jerusalem artichokes, their far away nieces with their nutty sweet tooth the perfect family. Lets see if my husband will recognize this one from his mother. 

2 onions
3 garlic cloves
olive oil
1 bunch of fresh cardoon (at your Mediterranean shop)
2 jerusalem artichoke or topinambour
400 ml of fresh tomato sauce or peeled canned tomatoes
cumin powder
argan oil

Grate the onions and garlic. Fry them on low fire in a generous lug of olive oil for 15 min. Meanwhile you peel the cardoon fully and slice them in chunks. Peel the topinambour and slice. Add the tomato to the onion mixture and add the vegetables and some water, salt and cumin. Put the lid on en leave on medium fire to cook nicely. It should become a thick sauce and the veggies need to be tender. Add more cumin and salt to your likings and end with some argan oil.  Scoop up with fresh bread.