This recipe was inspired by a Saveur recipe for bread crumb Stuffed Artichokes. I used couscous in place of the bread crumbs. It’s important to salt the artichokes well, as there’s nothing worse than a bland artichoke. —mrslarkin
for the couscous
garlic clove, smashed
1 1/2 cups
kosher or sea salt
for the artichokes
kosher or sea salt
lemon, plus 1 slice
cloves garlic, minced
parsley, finely chopped
pepper to taste
Parmigiano Reggiano, plus 2 tablespoons
In This Recipe
Trim artichokes and rub cut edges with lemon.
In a medium pot, cover artichokes with water, add 1 tablespoon salt, slice of lemon, and boil for 20 minutes. Remove from water and let cool.
In a small pot, bring to boil the smashed garlic clove, butter, broth and salt. Remove from heat and pour in couscous. Let stand 10 minutes. Fluff with fork. Set aside. You'll have more than you need for this recipe. Leftover couscous reheats very nicely.
While you are making the couscous, gently spread artichoke leaves apart. With a teaspoon, scrape out the middle “choke” part. Sprinkle artichoke all over with salt, making sure to get in between leaves.
Preheat oven to 425 degrees.
Combine minced garlic, parsley, lemon zest, salt, pepper, peas, ½ cup cheese, and 1 cup cooked couscous. Taste for salt, and add more if necessary.
Working with one artichoke at a time, stuff ½ cup couscous mixture into center and between the leaves. Place in a small baking dish. Repeat with next artichoke. Drizzle with olive oil.
Add 1/4 cup boiling water to the dish. Tightly wrap baking dish with aluminum foil and bake for 20 minutes, or until bottom of artichoke can be easily pierced with a knife.
When done, remove foil and sprinkle remaining cheese over top. Increase heat to broil and cook for 2 to 3 minutes until golden brown on top.
Divide melted butter among two dipping bowls. Add a few squeezes of lemon juice, (and a dash of Sriracha!) if desired. Pull off leaves, dip in butter, and go to town!