Artichokes Stuffed with Couscous

Garlic mayonnaise is good for dipping the leaves and seasoning the artichoke bottoms after the couscous is eaten.

Serves: 2Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy

Serves: 2


  • 1 1⁄2 cups water
  • 2 Tbsp. lemon juice
  • 1 tsp. butter
  • 1 cup uncooked couscous
  • 1⁄4 cup finely chopped pine nuts
  • 2 Tbsp. minced cilantro leaves
  • 1⁄8 tsp. salt
  • 2 very large cooked globe artichokes, choke removed


  • Combine water, lemon juice, and butter in a saucepan and heat to boiling, then stir in the couscous. Remove from the heat and cover; set aside for 5 minutes.
  • In a mixing bowl, combine the couscous, pine nuts, cilantro leaves, and salt, stirring well.
  • Part the artichoke leaves to expose spaces between the leaves. Spoon the couscous mixture into the center of the artichokes and among the leaves.