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Cooked artichoke on a plate, stuffed with couscous, raisins, dried apricots and pine nuts.
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Artichokes Filled with Citrus, Olives and Raisin Israeli Couscous

Cooked artichokes hollowed out and filled with a mixture of Israeli couscous, raisins, apricots and pine nuts.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: Any
Keyword: artichokes stuffed with couscous, stuffed artichokes
Servings: 4
Calories: 434.4kcal
Author: Susan Pridmore

Equipment

  • Dutch oven or other heavy-bottomed pot
  • Chef's knife
  • Kitchen scissors
  • medium pot

Ingredients

Artichokes

  • 6 cups water
  • 2 cups white wine
  • 2 teaspoons salt
  • 10 whole peppercorns
  • 4 cloves garlic peeled and smashed
  • juice from ½ lemon
  • 10 stems fresh thyme
  • 4 artichokes

Citrus Israeli Couscous

  • 1 cup orange juice
  • ½ cup vegetable broth
  • 1 cup Israeli couscous
  • 2 cloves garlic minced
  • ¼ cup diced dried apricots
  • 2 tablespoons yellow raisins
  • 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.
  • Slice the stalks from the bottoms of the artichokes so they'll sit upright in the pot. Using kitchen scissors, snip off the points of each leaf. Using a chef's knife, slice the top 1 ½ inch off each artichoke.
    The artichoke is in the thistle family, so be careful of any thorns.
  • Arrange the artichokes in the acidulated water. Cover, reduce the heat and simmer for 45 minutes or until you can easily pull off a leaf, 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 them from the pot and cool them enough to be able to handle them.
  • Pull out the small, thin leaves in the middle of the artichoke, and using a spoon, gently scrape out the choke at the bottom to reveal the bottom of the artichoke.
    Discard the choke, and fill the hollowed out area with the Citrusy Israeli Couscous (below).

Citrus 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 pine nuts. Serve warm.

Nutrition

Calories: 434.4kcal | Carbohydrates: 70.5g | Protein: 11.8g | Fat: 4.2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1432.1mg | Potassium: 970.6mg | Fiber: 10.8g | Sugar: 16.9g | Vitamin A: 618IU | Vitamin C: 51.7mg | Calcium: 124.2mg | Iron: 3.7mg