If you’re looking for a side dish to impress, these stuffed artichokes are the ultimate plate/party/people-pleaser. Filled with giant couscous, melted garlicky-Parmesan, and vibrant pomegranate seeds, they’ll beat even the most exotic salad (although these lettuce-free salads are awesome!). Sure, they seem a bit intimidating, but seriously, they’re easy to prepare — just follow our step-by-step guide and you’ll be showing off your culinary creation in no time. Swap out the couscous for quinoa or bulgar wheat if you prefer, and you could even give them a Greek twist with feta, chopped olives, and sun-dried tomatoes. The possibilities are endless!
Ingredients:
Serves 3
- 3 globe Artichokes
- half of a lemon
- 6 ounces dried giant couscous
- 2 cloves garlic, peeled and minced
- 3 cups chicken or vegetable stock
- pinch of salt
- pinch of freshly ground black pepper
- small bunch fresh parsley
- small bunch fresh mint
- small bunch fresh basil
- zest of one lemon
- 1/3 cup shredded Parmesan cheese
- 2 Tablespoons olive oil
- 2 Tablespoons melted butter
- seeds from half a pomegranate
Instructions:
- Cut the very top off the artichoke, then trim the spiky tops of the leaves off and cut off the stem, so the artichokes can stand up. Pull out the leaves slightly to leave enough room for stuffing. Rub any cut edges with the half lemon.
- Place the artichokes in a large pan and cover with water. Add a larch pinch of salt and bring to the boil. Simmer for 30 minutes. Drain and leave to cool for a couple of minutes.
- Meanwhile, place the couscous in a saucepan with the garlic, all but 1/4 cup of the stock, salt, and pepper. Bring to the boil, cover, and simmer for 6-8 minutes until tender. Drain, then fluff with a fork.
- Preheat the oven to 425 degrees Fahrenheit.
- Gently pull out the very center part of the artichoke and discard. Sprinkle each artichoke with a good pinch of salt.
- Mix together the couscous, parsley, mint, basil (reserve a tablespoon of chopped parsley for sprinkling at the end) and lemon zest, and spoon into the artichokes (on the center and inside the outer leaves). Place the artichokes in a baking tin. Sprinkle with Parmesan and drizzle on the olive oil.
- Pour the remaining ¼ cup of just-boiled stock in the bottom of the baking tin and cover the tin with foil. Bake for 20 minutes, removing the foil for the last 10 minutes.
- Remove from the oven and drizzle on the melted butter. Sprinkle with pomegranate and parsley, then serve.
Cut the very top off the artichoke, then trim the spiky tops of the leaves off and cut off the stem, so the artichokes can stand up. Pull out the leaves slightly to leave enough room for stuffing. Rub any cut edges with the half lemon.
Place the artichokes in a large pan and cover with water. Add a larch pinch of salt and bring to the boil. Simmer for 30 minutes. Drain and leave to cool for a couple of minutes.
Meanwhile, place the couscous in a saucepan with the garlic, all but 1/4 cup of the stock, salt, and pepper. Bring to the boil, cover, and simmer for 6-8 minutes until tender. Drain, then fluff with a fork. Mix together the couscous, parsley, mint, basil (reserve a tablespoon of chopped parsley for sprinkling at the end), and lemon zest. Preheat the oven to 425 degrees Fahrenheit.
Gently pull out the very center part of the artichoke and discard. Sprinkle each artichoke with a good pinch of salt. Spoon the couscous mixture into the artichokes (in the center and inside the outer leaves). Place the artichokes in a baking tin. Sprinkle with Parmesan and drizzle on the olive oil.
Pour the remaining ¼ cup of just-boiled stock in the bottom of the baking tin and cover the tin with foil. Bake for 20 minutes, removing the foil for the last 10 minutes.
Remove from the oven and drizzle on the melted butter. Sprinkle with pomegranate and parsley, then serve.
When are you thinking of serving this colorful side-dish? We’d love to hear! Tweet us @BritandCo with thoughts, and follow us on Pinterest for more side-dish ideas!
