* 4 large fresh artichokes
* 18 1/2 cups chicken broth or stock
* 1 tsp curry powder
* 1/2 tsp ground cumin
* 1/2 tsp garlic salt
* 1 cup instant couscous
* 1/4 cup golden raisins
* 1/2 cup green onion, chopped
* 1/2 cup slivered almonds, toasted and chopped
* 1 lemon, zested and juiced
* 2 Tbsp vegetable oil
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1. Clean artichokes by washing under cold running water; cut stems at their base and remove any small leaves on the bottom.
2. To cook, fill a large saucepan with 3 inches of water and a teaspoon of salt. Set artichokes in saucepan upright, cover 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 artichokes upside-down on a rack to drain completely.
3. After artichokes have drained and cooled, clean center out, removing any petals and fuzzy insides and discard, leaving just the clean leaves. Set aside.
4. Make couscous stuffing by combining chicken broth, curry powder, cumin, and garlic salt in a large saucepan; bring to a boil, then remove from heat.
5. Stir in the couscous and raisins. Cover and let stand for 5 minutes, then fluff with a fork.
6. Add green onion, almonds, lemon zest and juice, and vegetable oil into the couscous and stir lightly.
7. To stuff artichoke, gently spread the artichoke petals apart, filling each crevice and the cleaned center with a portion of the couscous mixture.
8. To serve, pull off petals and scoop out the couscous to individual plates. Cold yogurt is a nice topping.
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Try this salad for a ladies luncheon, card club, bridal shower, baby shower, or anytime you want to serve a gorgeous AND healthy dish.
Once you get used to cleaning and cooking artichokes, you'll find all sorts of excuses for serving them. It's not as difficult as you might think. And they are so delicious and so good for you.
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