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1
Fill large bowl with water; squeeze in juice from lemon.
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2
Working with 1 artichoke at a time, break off enough outer leaves to expose pale green leaves.
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3
Trim dark green areas off stem and base.
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4
Quarter artichoke lengthwise; trim artichoke quarters to 1 1/2-inch lengths.
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5
Scrape out choke; drop quarters into lemon water.
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6
Heat 1/4 cup oil in heavy large skillet over medium-high heat.
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7
Add onions and saute until translucent, about 5 minutes.
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8
Add next 7 ingredients and 6 tablespoons each parsley, dill, and mint; saute 3 minutes longer.
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9
Scrape contents of skillet into heavy large pot; reserve skillet.
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10
Sprinkle chicken with salt and pepper.
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11
Heat 2 tablespoons oil in same skillet over medium-high heat.
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12
Add 1/3 of chicken and saute until golden, about 3 minutes per side.
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13
Transfer to pot with onion mixture.
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14
Repeat with remaining chicken in 2 more batches, adding more oil by tablespoonfuls if needed.
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15
Add broth to skillet; bring to boil, scraping up browned bits.
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16
Transfer broth to pot; add fennel and carrots.
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17
Drain artichokes and add to pot.
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18
Bring tagine to boil.
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19
Cover, reduce heat to medium-low, and simmer until chicken is almost tender, about 20 minutes.
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20
Uncover and simmer until chicken and all vegetables are tender, about 15 minutes longer.
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21
Using slotted spoon, transfer chicken and vegetables to large bowl.
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22
Boil sauce until reduced enough to coat spoon, about 10 minutes.
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23
Season with salt and pepper.
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24
Return chicken and vegetables to sauce.
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25
(Can be made 1 day ahead.
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26
Cool slightly.
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27
Chill uncovered until cold, then cover and keep refrigerated.)
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28
Rewarm tagine over medium heat.
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29
Transfer to large bowl.
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30
Sprinkle with 2 tablespoons each of parsley, dill, and mint.
