Fregola With Artichokes Feta Toasted Almonds And Herbs Recipes

FREGOLA WITH ARTICHOKES, FETA, TOASTED ALMONDS AND HERBS

Steps:

• Put lemon juice and artichokes into a bowl of water. Discard the outer leaves of each artichoke. As you do so, and as you continue cleaning the artichokes, dip them into the lemon water. Trim away the dark skin from the base, and the bottom of the stem. Slice off the top third of each artichoke. Slice the artichokes in half lengthwise. Using a teaspoon or grapefruit spoon, scoop out the hairy chokes inside, pulling out any purple leaves. Cut the artichokes into 1/2-inch-wide pieces.
• Put the almonds in a saucepan over medium heat. Toss occasionally until golden. Transfer to a bowl.
• Add 6 cups water to the saucepan with 1/4 cup oil, 1 tablespoon salt, the garlic and red pepper flakes. Bring mixture to a boil. Add the artichokes; lower the heat, cover, and simmer until tender, 5 to 7 minutes. Remove artichokes with a slotted spoon to a large bowl.
• Bring the cooking water to a boil, add the fregola or couscous, lower heat and simmer until tender, 8 to 12 minutes; drain. Add the fregola or couscous, almonds, mint, dill, 1/4 teaspoon salt and the pepper to the bowl of artichokes. Sprinkle with cheese and drizzle with 2 tablespoons oil. Toss gently.

FREGOLA SARDA WITH ARTICHOKES AND FETA

Steps:

• Plsce the lemon juice and artichokes in a bowl of water; discard the tough outer layer of leaves.
• 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.
• Cut into 1/2 inch side pieces.
• Toast the almonds in a saucepan over medium heat by tossing occasionally until they are golden; transfer to a bowl.
• 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.
• Bring to a boil and add artichokes; lower heat, cover, and simmer until tender, about 5 to 7 minutes.
• Remove artichokes with a slotted spoon into a large bowl.
• Return the cooking liquid to a boil, add the fregola or couscous, lower heat, and simmer until tender, 8 to 12 minutes; drain.
• 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.