Artichokes Filled with Citrus, Raisin, and Olive Couscous : The Wimpy Vegetarian

Today, I’m a guest blogger over at The Badger Girl Learns to Cook as part of a great Healthy Blogger Thursday series. I met Kimberley, aka Badger Girl, on #lovebloghop, and have gotten to know her balanced style of cooking (and living) through her wonderful recipes. Just as I’m mostly vegetarian, she’s mostly vegan and mostly wheat-free. Each Thursday Kimberley features a blogger who has a focus on healthy cooking. Please go check out some of the other posts!

A few months ago, I wrote about finally seeing little artichokes growing in my garden. Well I’m here to tell you I had a bumper crop of seven (!!) artichokes by time my two plants were done for the season. I couldn’t wait to harvest the first one, so it didn’t get quite as large as the other ones did. But eventually they were all harvested and enjoyed. It’s been said before, but I’ll say it again, there is really something so grounding, excuse the pun, and satisfying about growing something that puts food on the table for you and your family.

And there are few things as dramatic as seeing an artichoke rise, torch-like, above the leaves on a thick, strong stalk.

Artichoke stalks

One of the many ways I like to serve artichokes is to simmer them in acidulated water until tender. Then I hollow out the thin, small leaves and choke to form a receptacle for anything from a dip to use with the leaves to a grains salad. I flavor the acidulated water with white wine, lemon, thyme and garlic to eliminate the need for a dip, so I more often than not will fill the hollowed out center with a quinoa, farro, or Israeli couscous. And it’s perfect for entertaining since you can cook the artichokes and make the grains salad in advance, chilling them until you’re ready to serve them. For serving, you can nestle the grains dish in the middle as in the below photo, or spill them all over the artichokes, allowing their leaves to catch morsels of goodness.

Artichokes Filled with Citrus, Olive, and Raisin Couscous

Artichokes Filled with Citrus, Olive and Raisin Israeli Couscous

     by Susan Pridmore

Ingredients

Artichokes

  • 6 cups water
  • 2 cups white wine
  • 2 teaspoons salt
  • 10 whole peppercorns
  • 4 cloves of garlic, peeled and smashed
  • juice from 1/2 lemon
  • 3 bunches of fresh thyme (about 10 stems worth)
  • 4 artichokes

Citrusy Israeli Couscous

  • 1 cup orange juice
  • 1/2 cup vegetable broth
  • 1 cup Israeli couscous
  • 2 cloves of garlic, minced
  • 1/4 cup diced dried apricots
  • 2 tablespoons yellow raisins
  • 1/4 cup thinly sliced green olives
  • 2 tablespoons toasted pine nuts

Instructions

Making the Artichokes

Combine all of the ingredients for the Artichokes except the artichokes in a large heavy pot large enough to sit the artichokes on the bottom, facing up. I use a Le Creuset for this, and it works perfectly.

Bring to a boil over high heat.

Trim the artichokes by cutting off their stalks so they will sit upright in the pot; cut off the top 1 – 1 1Ž2 inches flat across. Using kitchen scissors, snip off the points of each leaf. They may have thorns, the artichoke is in the thistle family, so be careful.

Place the artichokes in the acidulated water. Cover, reduce the heat and simmer for 45 minutes or until you’re able to easily pull a leaf off, and the ‘meat’ of the leaf is soft at the base where it was attached to the bulb. The amount of cooking time will depend on the size of the artichokes.

Remove from the pot and allow to cool enough to be able to handle them. Pull out the small, thin leaves in the middle of the artichoke, and using a spoon (I use a grapefruit spoon with serrated edges), gently scrape out the choke at the bottom to reveal the bottom of the artichoke. I do this by teasing the hairs of the choke away from the outside edge where it meets the first row of leaves with the spoon. Discard the choke, and fill the hollowed out area with the Citrusy Israeli Couscous.

Making the Citrusy Israeli Couscous

Combine the orange juice and vegetable broth in a medium pot over medium – high heat and bring to a boil.

Add the couscous, garlic, dried apricots and raisins, and simmer until the couscous is al dente, about 10 – 12 minutes. Stir occasionally to keep it from sticking to the bottom. If the liquid is in danger of boiling off, add additional orange juice if needed.

Remove from the stove and toss with the olives and pine nuts. Serve warm.

Powered by Recipage
Pin It
Share/Bookmark

Tags: , , , , , , , , ,

16 Responses to “Artichokes Filled with Citrus, Raisin, and Olive Couscous” Subscribe

  1. LiztheChef July 19, 2012 at 10:35 am #

    Pretty – admire you for growing artichokes. Love the Israeli couscous here!

    • The Wimpy Vegetarian July 19, 2012 at 10:41 am #

      Thanks Liz! It has been one of the more fun, and dramatic, things to grow in my garden – that’s for sure :-)

  2. Hannah July 19, 2012 at 12:21 pm #

    Oh wow, so much to love in this recipe! Your artichokes are beautiful. I remember the first time I saw artichoke flowers and was struck by how pretty and vivid they are.

    • The Wimpy Vegetarian July 19, 2012 at 12:49 pm #

      Thanks Hannah! I was so tempted to let at least one of them go to flower because they are really so stunning. Maybe next year I will.

  3. kimberlyaime July 19, 2012 at 1:12 pm #

    Great recipe and I am so happy to have featured you today. :)

    • The Wimpy Vegetarian July 19, 2012 at 3:34 pm #

      Thanks so much Kimberly for the opportunity to be part of your Healthy Blogger Series!!!

  4. Norma Chang July 20, 2012 at 7:06 am #

    Yep, artichoke plants are very dramatic in the garden and true nothing more gratifying than harvest home grown veggies for the table. Love your artichoke recipe.

  5. Choc Chip Uru July 20, 2012 at 9:33 pm #

    These are some gorgeous artichokes that I want to devour without a doubt :D
    Love them!

    Cheers
    CCU

  6. FreeSpiritEater July 21, 2012 at 4:40 am #

    I love artichokes and cous cous, great presentation, recipes and photos! Thanks for sharing! =]

  7. Choc Chip Uru July 21, 2012 at 3:02 pm #

    Congrats my friend, do I have a treat for you :D
    Stop by to pick up two deserved awards!
    http://gobakeyourself.wordpress.com/2012/07/21/changes/

    Cheers
    Choc Chip Uru

  8. Green Dragonette July 22, 2012 at 7:32 am #

    Hi Susan,

    Have just found your Blog via Norma. Love this recipe. I have tried to grow artichokes over the years but between the slugs and our all too short summers they never mange to grow and form a head. Buying them at the supermarket and the local Farmer’s market is prohibitively expensive here in Wales, UK. Hopefully one day I may succeed…

    • The Wimpy Vegetarian July 22, 2012 at 2:39 pm #

      Thanks so much for stopping by, Green Dragonette! I’m so sorry you don’t get a lot of artichokes your way, especially reasonably priced. We have Watsonville nearby, which makes the claim of being the artichoke capital of the country, so we have good growing conditions for them. But i can’t grow corn to save my life. Not enough sunshine I’m guessing.

Leave a Reply

CommentLuv badge

DIY

Garlic Olive Oil

how make garlic oil for your pantry, The Wimpy Vegetarian

Flavored olive oils are fun and so easy to make. But there’s good reason to take precautions. There is risk of botulism in making some types, and this seems to be particularly true of garlic oil as it has a low pH and harbors moisture. […]

Pin It

Roasted Tomato Hummus : #SundaySupper Super Eats For Game Day

If you follow this blog, you know I’m a list person. Have you ever had something on your to-do list you keep postponing? Not something like ‘clean the bathroom grout’ – that’s in an entirely different category. I mean something you actually want to do. You’re […]

Pin It

Stevia Extract

how to make stevia extract

About a month ago I posted about making stevia powder from a couple of stevia plants I nurtured all summer. Some folks commented that the powder can have an aftertaste, and encouraged me to make extract. It took me a little while, but I finally […]

Pin It

Homemade Roasted Tomato Sauce

how to make homemade roasted tomato sauce

One of things I think about when all the heirlooms show up at the market is making homemade tomato sauce. I don’t eat beef much more than once or twice a year, but I grew up loving a tomato chunky, meaty sauce for pasta. I’ve […]

Pin It