Vegetarian Couscous Stuffed Artichokes Couscous Stuffed Artichokes Print Recipe Servings Prep Time 4 10 Cook Time Passive Time 20 40 Servings Prep Time 4 10 Cook Time Passive Time 20 40 Couscous Stuffed Artichokes Print Recipe Servings Prep Time 4 10 Cook Time Passive Time 20 40 Servings Prep Time 4 10 Cook Time Passive Time 20 40 Ingredients 4 large California artichokes 1 1/2 cups chicken broth 1 teaspoon curry powder 3/4 teaspoon ground cumin 1/2 teaspoon garlic powder 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 fresh lemon juice 2 Tablespoons vegetable oil Plain yogurt optional Servings: Instructions 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 powder; 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 onion 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.