Couscous-Stuffed Artichokes

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:

1. Wash artichokes, cut off stems at base and remove small bottom leaves.
2. Stand artichokes upright in deep saucepan large enough to hold snugly. Add 1 teaspoon salt and 2 to 3 inches boiling water.
3. 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.)
4. Turn artichokes upside down to drain. Carefully remove center petals and fuzzy centers with a spoon and discard. Keep warm or chill as desired.
5. 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.
6. Fluff couscous with a fork. Stir in green onion and almonds. Combine lemon peel, lemon juice and vegetable oil; stir into couscous.
7. 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.
8. 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