“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.”

Ingredients Nutrition


  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.

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