Mediterranean Artichokes Stuffed with Herbed Couscous, White Beans, and Lemon Ricotta

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F.

2. 2

   Fill a large pot with enough water to cover the artichokes and add the slices of 1 lemon and 1 teaspoon of salt. Bring to a boil, add the halved artichokes, and cook for 12 minutes until they begin to soften. Drain well and let them cool slightly.

3. 3

   Meanwhile, place the couscous in a heatproof bowl. Pour in the hot water, add 1 tablespoon olive oil and a pinch of salt, cover, and let sit for 5 minutes. Fluff with a fork.

4. 4

   Using a small spoon, carefully remove part of the center from each artichoke half to make room for the filling, without breaking the base. Finely chop the tender pieces you remove and set aside.

5. 5

   Heat 2 tablespoons olive oil in a skillet over medium heat. Sauté the red onion for 3 minutes. Add the garlic and the chopped tender artichoke pieces and cook 2 minutes more. Stir in the spinach and cook until wilted, about 1 minute.

6. 6

   Add the white beans, Kalamata olives, fluffed couscous, half of the parsley, the mint, 1 tablespoon lemon juice, 1/4 teaspoon black pepper, and mix well. Cook for 2 minutes to blend the flavors, then remove from the heat.

7. 7

   In a separate bowl, mix the ricotta with the lemon zest, the remaining 1 tablespoon lemon juice, 1 tablespoon olive oil, the rest of the parsley, and a pinch of salt until thick and fragrant.

8. 8

   Arrange the artichoke halves in a baking dish. Fill each one with the couscous and bean mixture, pressing lightly so it stays in place. Spoon the lemon ricotta over the top.

9. 9

   Drizzle the stuffed artichokes with the remaining 1 tablespoon olive oil and bake for 18 to 20 minutes at 200 °C / 400 °F, until heated through and the ricotta is lightly golden at the edges.

10. 10

    Remove from the oven and finish with the toasted pine nuts and sweet paprika. Serve hot or warm with a little extra black pepper if desired.