Couscous-stuffed Artichokes

January 10, 2010
5 Ratings
  • Serves 2
Author Notes

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

What You'll Need
  • for the couscous
  • 1 garlic clove, smashed
  • 1 tablespoon butter
  • 1 1/2 cups chicken broth
  • 1 teaspoon kosher or sea salt
  • 1 cup couscous
  • for the artichokes
  • 2 large artichokes
  • kosher or sea salt
  • 1/2 lemon, plus 1 slice
  • 1 cup cooked couscous
  • 2 cloves garlic, minced
  • 2 tablespoons parsley, finely chopped
  • 2 teaspoons lemon zest
  • pepper to taste
  • 1/4 cup frozen peas
  • 1/2 cup Parmigiano Reggiano, plus 2 tablespoons
  • olive oil
  • 4 tablespoons melted butter
  1. Trim artichokes and rub cut edges with lemon.
  2. 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.
  3. 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.
  4. 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.
  5. Preheat oven to 425 degrees.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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!
Contest Entries

See what other Food52ers are saying.

  • OPTOMontheEdge
  • TheWimpyVegetarian
  • aargersi
  • Kelsey Banfield
    Kelsey Banfield
  • mrslarkin

9 Reviews

OPTOMontheEdge February 14, 2023
The couscous was delicious even on its own, and artichokes are always yum. I was in a hurry and undercooked my artichokes during the boiling phase, thinking they would finish cooking through during the second phase once the couscous was in. They did not. Next time I will boil them a bit longer.
Angela T. January 12, 2012
So much work for so little!! Not a favourite, however, that was the first time I cooked an artichoke and they were great. Thanks for teaching me how to cook an artichoke.
mrslarkin January 12, 2012
You're welcome, Angela!
TheWimpyVegetarian February 7, 2010
I just saw this! It looks really wonderful. I have 2 beautiful artichokes in my frig that will be perfect for this tonight! So glad you posted this. Thanks.
mrslarkin February 12, 2010
Thanks ChezSuzanne! I hope you enjoyed your artichokes!!
aargersi January 12, 2010
This sounds wonderful ... we always get a stuffed artichoke when we get to New Orleans, this version sounds lighter than the bread stuffed kind (thereby leaving more room for other stuff in your belly :-)
mrslarkin January 12, 2010
Thanks aargersi!
Kelsey B. January 11, 2010
I love stuffed artichokes, this is such a unique idea on how to stuff them, I just saved the recipe for the future!
mrslarkin January 12, 2010
Thanks Kelsey! Hope you enjoy them!