Couscous-Stuffed Artichokes

Couscous-Stuffed Artichokes

These fresh artichokes with couscous work well as a main or side dish.

Rating:

4 stars 4 stars 4 stars 4 stars (12 ratings made) Rate
Serves: 4 person(s) Change

Preparation Time: 30 mins
Cooking Time: 45 mins

High-Fiber Recipe High-Calcium Recipe Dairy-Free Recipe

Ingredients Convert to Imperial

  • 4 large California artichokes
  • 1 1/2 cup chicken broth, low-sodium *
  • 1 tsp curry powder
  • 3/4 tsp ground cumin
  • 1/2 tsp garlic salt
  • 1 cup instant couscous
  • 1/4 cup currants
  • 1/2 cup sliced green onion
  • 1/2 cup toasted slivered almonds, chopped
  • 1/2 tsp grated lemon peel
  • 2 Tbsp lemon juice
  • 2 Tbsp vegetable oil

Directions:

Wash artichokes. Cut off stems at base and remove small bottom leaves. Stand artichokes upright in deep saucepan large enough to hold snugly. Add 1 teaspoon salt and 2 to 3 inches boiling water. Cover and boil gently 35 to 45 minutes, or until base can be pierced easily with fork (add a little more boiling water, if needed). Turn artichokes upside down to drain. Carefully remove center petals and fuzzy centers with a spoon and discard. Keep warm or chill as desired.

In medium saucepan combine chicken broth, curry powder, cumin and garlic salt; bring to a boil. Remove from heat; stir in couscous and currants. Cover and let stand 5 minutes. Fluff couscous with a fork. Stir in green onion and almonds. Combine lemon peel, lemon juice and vegetable oil; stir into couscous.

Gently spread artichoke leaves until center cone of leaves is revealed. Pull out center cone. With a spoon, scrape out any purple-tipped leaves and fuzz. Fill centers of artichokes with couscous mixture.

Variations:

If desired, serve with nonfat plain yogurt. Raisins can be substituted for currants.

Serving suggestions are not included in nutritional analysis and not considered dairy-free.

* Vegetarian version: substitute vegetable broth for chicken broth.

Tips:

Fresh cooked and chilled artichokes are easy to keep on hand for quick meals. Refrigerated in a covered container, they will keep up to a week.

Thanks to California Artichoke Advisory Board