COUSCOUS-STUFFED ARTICHOKES

4 artichokes
1 1/2 cups chicken broth
1 teaspoon curry powder
3/4 teaspoon ground cumin
1/2 teaspoon garlic salt
1 cup instant couscous
1/4 cup currants
1/2 cup sliced green onions
1/2 cup toasted slivered almonds, chopped
1/2 teaspoon grated lemon peel
2 tablespoons lemon juice
2 tablespoons vegetable oil
Plain low-fat yogurt, optional

Wash artichokes and trim. Stand artichokes upright in deep saucepan large enough to hold snugly.

Add 1 teaspoon salt and 2 to 3 inches boiling water. Cover and boil gently 35 to 45 minutes or until base can be pierced easily with fork, adding a little more boiling water if needed.

Carefully remove center petals and fuzzy centers with a spoon and discard.

In saucepan, combine broth, curry powder, cumin and garlic salt; bring to a boil. Remove from heat; stir in couscous and currants. Cover and let stand 5 minutes. Fluff couscous with a fork.

Stir in green onion and almonds. Combine lemon peel, juice and oil; stir in.

Gently spread artichoke leaves until center cone of leaves is revealed. Pull out center cone. With a spoon, scrape out purple-tipped leaves and fuzz. Fill artichokes with couscous mix; serve with yogurt.

Makes 4 generous servings
Source: California Artichoke Advisory Board