Couscous Stuffed Artichokes

Yield: 4 servings

Ingredients

4 large California artichokes

1 1/2 cups chicken broth

1 teaspoon curry powder

3/4 teaspoon ground cumin

1/2 teaspoon garlic powder

1 cup instant couscous

1/4 cup currants

1/2 cup sliced green onion

1/2 cup toasted slivered almonds, chopped

1/2 teaspoon grated lemon peel

2 Tablespoons fresh lemon juice

2 Tablespoons vegetable oil

Plain yogurt (optional)

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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

Please note that some ingredients and brands may not be available in every store.