California Artichoke Advisory Board » Couscous-Stuffed Artichokes
Wash artichokes, cut off stems at base and remove small bottom leaves. Stand artichokes upright in deep saucepan large enough to hold snugly.
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
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