For the vegetables
1 fresh lemon — juiced
2 medium artichokes (or 1—8oz package frozen artichoke hearts)
1/4 cup extra virgin olive oil
2 large shallots — skinned, quartered and finely sliced
1 teaspoon saffron threads — gently pounded in a mortar to a coarse powder
1 1/2 cups dry white wine
2 garlic cloves — skinned and finely chopped
2 medium, young carrots — peeled and cut in 1/8" x 1" sticks
4 oz shelled fresh or frozen peas
8 oz asparagus — stalk ends snapped off and spears cut on the diagonal in 1" pieces
1/2 teaspoon sea salt
freshly ground black pepper to taste
2 oz fresh pea shoots — chopped in 2" pieces (or baby arugula)

For the couscous
2 1/2 cups fresh spring water
2 cups Israeli couscous
1/2 teaspoon sea salt
1 tablespoon extra virgin olive oil
1 large garlic clove — skinned and left whole

goat-milk feta or fresh goat cheese as garnish (optional)
extra virgin olive oil as garnish

Step 1: Fill a medium bowl with cold water and add the lemon juice. Trim the artichokes by bending back the outer leaves until they snap off close to the base. Repeat until only the tender yellow leaves remain. Slice 2" off the top and dip the artichokes in the lemon-water. Cut the stems off at the base. Using a vegetable hand-peeler, peel the dark green parts around the heart and down the stems (stems are edible). Quarter artichoke hearts lengthwise, remove the choke and slice in 1/4" slices. Cut stems in 1/4" slices. Place all slices in the lemon-water until ready to use.

Step 2: Drain the artichoke slices and shake off excess water. Heat a wide, heavy-bottomed skillet over high heat. Add the olive oil and the artichoke slices (if using frozen artichokes do not defreeze). Toss well and sauté for 2 to 3 minutes until golden, tossing only a couple of times. Add the shallots and sauté for 1 to 2 minutes until shallots have softened. Add the wine, saffron and garlic. Bring to a full boil and then reduce heat to between medium and medium-low. Cover the pan and simmer for 15 minutes.

Step 3: While the artichokes are cooking, prepare the couscous. In a medium saucepan, bring water to a boil. Add the couscous, salt, olive oil and garlic. Stir well and fast-simmer for 1 minute. Remove from heat and cover pot. Let stand for 20 to 25 minutes until the couscous has absorbed all the liquid. Flake with a fork and keep warm.

Step 4: While the couscous is standing, continue preparing the braised vegetables. Add the carrots to the artichokes, toss well, cover the pan and simmer for 10 minutes. Add the peas and asparagus, toss well, cover the pan and continue to simmer for 5 to 7 minutes until the asparagus are tender but still a bit crunchy. Uncover the pan. Raise heat to high, add the salt, black pepper to taste and pea shoots. Toss until the pea shoots are wilted, about 30 seconds to 1 minute. Immediately remove from heat.

Step 5: To serve, spoon the Israeli couscous in shallow bowls. Top with the braised vegetables. Drizzle with the pan juices. Garnish with a little crumbled cheese if desired and a drizzle of olive oil. Serve immediately.

© 2008 viviane bauquet farre — food & style NY LLC

back to new recipe | back to main recipes page | home