4 large California artichokes
1-½ cups chicken broth
1 tsp. curry powder
¾ tsp. ground cumin
1/2 tsp. garlic salt
1 cup instant couscous
¼ cup currants
½ cup sliced green onions
½ cup slivered almonds, toasted and chopped
½ tsp. grated lemon peel
2 T lemon juice
2 T olive oil
Plain low fat yogurt (optional)

Preparation

Slice about 1 inch of the artichoke tops off crosswise. Trim stem to 1 inch or less, cut off thorns and discard lower leaves. Rinse under cold running water. In a deep saucepan or pot, stand the artichokes in 3 inches of water. Bring water to a boil. Cover and simmer 25 to 40 minutes, or until a leaf near the center pulls out easily.

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 onions and almonds. Combine lemon peel, lemon juice and olive oil; stir into couscous. Remove center petals and fuzzy centers of cooked artichokes. Fill centers of artichokes with couscous mixture. Serve with plain yogurt, if desired. Makes 4 generous servings.

The above recipe is taken from The California Artichoke Cookbook by the California Artichoke Advisory Board. For more information on artichoke preparation and recipes please visit the California Artichoke Advisory Board on the web at: www.artichokes.org

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