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Couscous Artichokes
4 large artichokes
1-1/2 C chicken broth
1 tsp. curry powder
3/4 tsp. ground cumin
1/2 tsp. garlic salt
1 C instant couscous
1/4 C currants
1/2 C green onions, sliced
1/2 C slivered almonds, toasted & chopped
1/2 tsp. lemon peel, grated
2 TBS lemon juice
2 TBS vegetable oil
Plain low-fat yogurt (optional)
Wash the artichokes. Cut stems at base and remove small bottom leaves. Stand artichokes upright in a deep pot; make sure the pot is large enough to hold the artichokes together tightly. Add 1 teaspoon salt and 2" to 3" of boiling water. Cover; boil gently for thirty-five to forty minutes, or until artichoke bases can be pierced easily with fork. Add more boiling water if necessary. Remove artichokes from pot with a large pair of tongs; turn the artichokes upside down to drain in a colander. Carefully remove center petals and fuzzy centers with a spoon; discard. Keep artichokes warm or chilled as desired.
In a saucepan, combine chicken broth, curry powder, cumin and garlic salt. Bring to a boil. Remove from heat; stir in couscous and currants. Cover and allow to stand for about five minutes. Fluff couscous with a fork. Stir in green onion and almonds. Combine lemon peel, lemon juice and vegetable oil; stir into the couscous.
Carefully spread artichoke leaves until center cone of leaves is revealed. Pull out the center cone. With a spoon, scrape out purple-tipped leaves and fuzz. Fill centers of artichokes with couscous mixture. Serve with plain yogurt, if desired. Recipe makes four generous servings.
Related Link:
Food Fare Culinary Collection: Artichokes
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