Our local produce stand has started being open more year around. I LOVE IT! I want them to keep staying open more so I try to get there as often as possible to see what’s in. Plus I get their weekly email saying what’s in and what’s on special. That’s a quick reminder to get down there and also an easy way to figure out side dishes for the meals in the freezer.
Artichokes are something I really only think of making a dip with. I also only think of buying them. I just didn’t grow up with them so I don’t think of it. When the email said they were on special I knew I needed to get to finding a way to use it. My house loves artichoke hearts so there’s no reason not to bring the creamy vegetable to the table.
I know not everyone is a raisin fan, so just know that you can leave them out without ruining the recipe. It changes it, but it won’t be ruined 😉
- 4 large fresh artichokes
- 1½ cups chicken broth or stock
- 1 tsp curry powder
- ½ tsp ground cumin
- ½ tsp garlic salt
- 1 cup instant couscous
- ¼ cup golden raisins
- ½ cup green onion, chopped
- ½ cup slivered almonds, toasted and chopped
- 1 lemon, zested and juiced
- 2 Tbsp vegetable oil
- Clean artichokes by washing under cold running water.
- Cut off stems at their base and remove any small leaves on the bottom.
- To cook, fill a large saucepan with about 3 inches of water and a teaspoon of salt.
- Set artichokes in saucepan upright, cover saucepan, and bring to a rolling boil.
- Continue to boil for 40 to 45 minutes or until you can stick a fork in the base of the artichoke. Remove and turn the artichokes upside-down on a rack to drain completely.
- After artichokes have drained and cooled, clean center out, removing any petals and the fuzzy insides and discard, leaving just the clean leaves. Set aside.
- Make couscous stuffing by combining the chicken broth, curry powder, cumin, and garlic salt in a large saucepan, and bring to a boil; remove from heat.
- Stir in the couscous and raisins. Cover and let stand for 5 minutes, then fluff with a fork.
- Add the green onion, almonds, lemon zest and juice, and vegetable oil into the couscous and stir lightly.
- To stuff artichoke, gently spread the artichoke petals apart, filling each crevice and the cleaned center with a portion of the couscous mixture.
- To serve, pull off petals and scoop out the couscous to individual plates. Cold yogurt is a nice topping.
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
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