Yield: 4 servings
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.
Fresh cooked and chilled artichokes are easy to keep on hand for quick meals. Refrigerated in a covered container, they will keep up to one week.
California Artichoke Advisory Board
Please note that some ingredients and brands may not be available in every store.