Artichokes with Couscous

Name: Artichokes with Couscous
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: Serves 4
Ingredients: 8 small anchovy fillets in oil, drained and roughly chopped; 15 g/½ oz/1 tbsp butter; 4 fresh artichokes, or 4 brined artichoke hearts; 800 ml/28 fl oz/3½ cups Vegetable Stock; 4 garlic cloves, finely chopped; 100 g/3½ oz/½ cup couscous; 1 lemon, halved; sea salt and freshly ground black pepper; 1 tbsp finely chopped mint leaves, to sprinkle; 2 tbsp Burnt Tomato & Chilli Jam or finely chopped tomatoes; 2 tsp capers, drained and rinsed; 8 olives, pitted and roughly chopped

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 30

Appears in

The Jewelled Kitchen

By Bethany Kehdy

Published 2013

About

This dish offers something for everyone. It’s perfect if you want to knock something up very quickly, in which case you can use brined artichoke hearts and instant couscous. Otherwise, it’s a great way to use fresh artichokes when in season, which makes for longer, but very rewarding, cooking.

Ingredients

100 g/3½ oz/½ cup couscous
15 g

Starter
Pescatarian
Spicy

Method

Put the couscous in a bowl, add the butter and rub it into the couscous. Line the top half of a steamer with some muslin cloth and put the buttered couscous in the steamer basket. Pour the vegetable stock into the bottom half and place over a medium heat. Once the stock has come to the boil, place the steamer basket over it, cover and steam for 30 minutes or until the co