Sabbath artichoke salad with fennel and harissa

Method

1. To make the harissa, remove the seeds and stalks from the chillies and place in a bowl. Cover with boiling water and leave to soak for 30 minutes, until the chillies are soft. Drain, then place in a food processor with the garlic, spices, salt and 2 tablespoons of olive oil. Process to a smooth paste. Spoon the harissa into a sterilized glass jar, and cover with a layer of olive oil. It will keep in the refrigerator for up to 2 weeks.
2. Trim and peel the stems of the artichokes, then remove all the outer tough, inedible leaves. Cut the artichokes in half and remove the fuzzy chokes. Rub the artichoke bottoms all over with the lemon half to prevent them from blackening, then cut into 5mm slices.
3. Heat the olive oil in a large frying pan and cook the onions and garlic for 2 minutes. Add the fennel and artichokes, then stir in the tomato puree and harissa. Pour over the hot water and bring to the boil. Cover, then turn down to a simmer and cook for 20-25 minutes or until the vegetables are tender and the sauce has thickened. Transfer to a serving dish and serve at room temperature.