- 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
- 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.
COOK'S TIP: Fresh cooked and chilled artichokes are easy to keep on hand for quick meals. Refrigerated in a covered container, they will keep up to a week.
Yield: Makes 4 generous servings.
Nutritional information per serving: calories 385; protein 13.1 g; carbohydrate 53.7 g; fat 14.5 g; sodium 632 mg; potassium 576 mg; cholesterol 0 mg; dietary fiber 5.1 g
Courtesy California Artichoke Advisory Board