Gratinated Artichoke Hearts with Lemon Couscous, Roasted Asparagus and Crunchy Almonds

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a baking dish with 1 tablespoon of olive oil.

2. 2

   Place the couscous in a heatproof bowl. Pour in the hot vegetable broth, cover, and let sit for 5 minutes. Fluff with a fork.

3. 3

   Add 1 tablespoon olive oil, the lemon zest, 2 tablespoons lemon juice, scallion, parsley, mint, 1 minced garlic clove, sweet paprika, half the salt, and half the black pepper to the couscous. Mix well.

4. 4

   Pat the artichoke hearts dry with paper towels. Fill each one with the couscous mixture and place them in the prepared baking dish. Sprinkle the shredded mozzarella over the filled artichokes.

5. 5

   On a separate tray, toss the asparagus with 1 tablespoon olive oil, a pinch of salt, and a pinch of black pepper. Scatter the sliced almonds over the asparagus.

6. 6

   Bake the artichoke hearts and asparagus at the same time for 14 to 16 minutes at 220 °C / 425 °F, until the mozzarella is golden and bubbling and the asparagus is tender. If the almonds brown too quickly, remove the asparagus tray 2 minutes earlier.

7. 7

   Meanwhile, mix the Greek yogurt with the remaining grated garlic clove, 1 tablespoon olive oil, 1 tablespoon lemon juice, the rest of the salt, and the rest of the black pepper.

8. 8

   Spread a layer of garlic yogurt on each plate. Arrange the gratinated artichoke hearts on top and serve with the roasted asparagus and crunchy almonds. Finish with extra lemon zest if desired.