Fregola With Artichokes, Feta, Toasted Almonds and Herbs
Published May 17, 2011
Andrew Scrivani for The New York Times
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 lemon, juiced
3 medium artichokes (about 1 ½ pounds)
⅓ cup slivered almonds
6 tablespoons extra virgin olive oil
1 tablespoon plus ¼ teaspoon kosher salt
3 garlic cloves, crushed and peeled
⅛ teaspoon red pepper flakes
1 ¼ cup fregola or Israeli couscous
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh dill
¼ teaspoon black pepper
1 cup crumbled feta cheese (4 ounces)
Nutritional analysis per serving (6 servings)
44 grams carbs; 17 milligrams cholesterol; 401 calories; 13 grams monosaturated fat; 2 grams polyunsaturated fat; 5 grams saturated fat; 21 grams fat; 9 grams fiber; 544 milligrams sodium; 13 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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 ½-inch-wide pieces.
- Step 2
Put the almonds in a saucepan over medium heat. Toss occasionally until golden. Transfer to a bowl.
- Step 3
Add 6 cups water to the saucepan with ¼ 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.
- Step 4
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, ¼ teaspoon salt and the pepper to the bowl of artichokes. Sprinkle with cheese and drizzle with 2 tablespoons oil. Toss gently.
Private Notes
Comments
The taste of this was excellent but I didn't cut away enough artichoke and we had to spit out as much as we chewed. I think I would try it again and use baby artichokes and really cut away anything that wouldn't be tender after cooking. And, doesn't really work as a main. I would serve it with a chicken breast or maybe a white fish. The suggestion to use frozen artichoke hearts is sort of intriguing too.
A medium sweet onion added gives a delightful flavor.If using canned artichokes wash of salt before using
I’ve made twice with baby artichokes (and don’t be shy about what to cut away), and easier prep- have also “measured the artichokes with my heart” since they’re a fave. Also works well with casarecce pasta, and handles improv’ing with the quantities well. Served once with a NYT recipe for lamb chops (made w/ anchovies- trust, delish), and just made with lamb merguez sausages on the grill. Microplane some lemon zest on top for some extra serving panache & could serve w lemon wedges.
I've grown artichokes in my Maryland garden for several years. With a little winter protection, they're hardy here. Anyway, there's a bumper crop this spring so I tried this recipe. Fregola is nowhere to be found in southern Maryland grocery stores, but it was easy to make - just water and semolina flour mixed until clumpy and then toasted in the oven after air drying for less than an hour. I used Italian flat leaf parsley and mint which are plentiful in the garden right now and subbed pistachios for almonds since I had them on hand. This is delicious. Agree with others that a squeeze of lemon juice to finish would be good and that additional salt at the mixing stage is not necessary given the salt in the poaching liquid and the feta. I was thinking that shredded radicchio would be a nice addition since it is also in season right now.
Great with lamb chops; use baby artichokes instead of possible. Also works with pasta.
I’ve made twice with baby artichokes (and don’t be shy about what to cut away), and easier prep- have also “measured the artichokes with my heart” since they’re a fave. Also works well with casarecce pasta, and handles improv’ing with the quantities well. Served once with a NYT recipe for lamb chops (made w/ anchovies- trust, delish), and just made with lamb merguez sausages on the grill. Microplane some lemon zest on top for some extra serving panache & could serve w lemon wedges.