Couscous-Stuffed Artichokes 

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Serves: 4 person(s)

Preparation Time: 30 mins
Cooking Time: 45 mins

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

Suggestions:

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.

Ingredients:

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.

Author:

California Artichoke Advisory Board
CA Artichoke Advisory Board

Related Recipes:

Basic Artichoke Preparation