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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

Description

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