COUSCOUS-STUFFED ARTICHOKES RECIPE

COUSCOUS-STUFFED ARTICHOKE RECIPE

INGREDIENTS

• 4 large California artichokes
• 1½ cups chicken broth
• 1 teaspoon curry powder
• ¾ teaspoon ground cumin
• ½ teaspoon garlic salt
• 1 cup instant couscous
• ¼ cup currants
• ½ cup sliced green onion
• ½ cup toasted slivered almonds, chopped
• ½ teaspoon grated lemon peel
• 2 tablespoons lemon juice
• 2 tablespoons vegetable oil
• Plain lowfat yogurt, optional

INSTRUCTIONS
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. Serve with plain yogurt, if desired. The artichokes recipe is ready and makes 4 servings.