Artichoke recipes Video

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Thursday, December 10, 2009

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.

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