“Fregola sarda is a small pasta pearl that has been toasted for a nutty flavor. You could also use Israeli couscous in this recipe. This recipe is adapted from Melissa Clark, of the NY Times.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Plsce the lemon juice and artichokes in a bowl of water; discard the tough outer layer of leaves.
  2. Trim away the dark skin from the bases and slice off the top thir of each artichoke; slice in half, lengthwise and use a spoon to scoop out the hairy choke in the center of each.
  3. Cut into 1/2 inch side pieces.
  4. Toast the almonds in a saucepan over medium heat by tossing occasionally until they are golden; transfer to a bowl.
  5. Add 6 cups of water to the saucepan and heat over medium heat; add 1/4 cup oil, 1 tablespoon salt, garlic, and crushed red pepper flakes.
  6. Bring to a boil and add artichokes; lower heat, cover, and simmer until tender, about 5 to 7 minutes.
  7. Remove artichokes with a slotted spoon into a large bowl.
  8. Return the cooking liquid to a boil, add the fregola or couscous, lower heat, and simmer until tender, 8 to 12 minutes; drain.
  9. To the bowl of artichokes, add the fregola or couscous, almonds, mint, dill, 1/4 teaspoon salt, pepper, sprinkle with cheese and drizzle with 2 tablespoons oil; gently toss.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: