Including artichokes in your family’s next meal is an excellent way to get nutrients that are often lacking in our diets, such as vitamin C, fiber, magnesium and potassium.
4 large California artichokes
11/2 cups chicken broth (or vegetable broth)
1 teaspoon curry powder
3/4 teaspoon ground cumin
1/2 teaspoon garlic salt
1 cup instant couscous
1/4 cup currants
1/2 cup sliced green onion
1/2 cup toasted slivered almonds, chopped
1/2 teaspoon grated lemon peel
2 tablespoons lemon juice
2 tablespoons vegetable oil
Plain lowfat yogurt, optional
Wash artichokes. Cut off stems at base and remove small bottom leaves. Stand artichokes upright in deep saucepan large enough to hold snugly. Add 1 teaspoon salt and 2 to 3 inches boiling water. 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.) Turn artichokes upside down to drain. Carefully remove center petals and fuzzy centers with a spoon and discard. Keep warm or chill as desired.
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 vegetable oil; stir into couscous.
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. Fill centers of artichokes with couscous mixture. Serve with plain yogurt, if desired. Makes four generous servings.