Healthy Cooking Plus

By the Numbers: Stuffed Artichokes

From p. 15 of the June/July 2008 Issue of Healthy Cooking

Couscous with Feta 'n' Tomatoes

Josephine Piro's favorite stuffing

Josephine Piro often likes to serve Couscous with Feta 'n' Tomatoes in marinated artichoke halves. Here's how she does it.

First, wash 6 medium artichokes. Trim the stems and remove the outer leaves. Cut 1-inch from the top of each, then trim the sharp leaf tips. Brush the cut edges with lemon juice to prevent discoloration.

Next, steam the artichokes for 20 to 25 minutes. While they're steaming, whisk together 3 T lemon juice, 3 T extra-virgin olive oil, 1-1/2 T fresh oregano, and 1 T water.

Drain the artichokes upside down and let them cool until they're easy to handle. Cut each artichoke in half lengthwise. Pull out the center leaves and scrape out the choke with a teaspoon. Place the halves in a resealable plastic bag and pour the marinade over them, mixing to coat. Place in the refrigerator and marinate for 2 hours. When you're ready to serve, fill each half with some Couscous with Feta 'n' Tomatoes! They're delicious!

 
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