Couscous Stuffed Artichokes
Yield:
4 servings
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 powder; 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. Serve with plain yogurt, if desired.
Note:
Fresh cooked and chilled artichokes are easy to keep on hand for quick meals. Refrigerated in a covered container, they will keep up to one week.
Source:
California Artichoke Advisory Board
www.artichokes.org