Couscous-Stuffed Artichokes

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Couscous-Stuffed Artichokes

Serves: 4 person(s)

 

 

These fresh artichokes with couscous work well as a

main or side dish.

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.

 

4 large California artichokes

1 1/2 cup vegetable broth

1 tsp curry powder

3/4 tsp ground cumin

1/2 tsp garlic salt

1 cup instant couscous

1/4 cup currants or raisins

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

 

 

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 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.