Stuffed Artichokes with Moroccan Couscous

1

Trim the stems of the artichokes and remove the tough outer leaves

2

Place the artichokes in a large pot, cover with water, add 1 tablespoon of salt, and bring to a boil

Reduce the heat and simmer for 40 minutes or until tender

Drain and reserve

3

Gently pull out the fuzzy choke from each artichoke with your fingers and discard

4

Using a spatula, remove the fibrous part of the leaves and discard

Reserve the artichokes

Stuffing

1

In a pan, melt half the butter over high heat and sauté the onion until golden brown

Add the couscous and cook for 1 minute

2

Add the hot broth and stir to combine

Cover and let it rest for 5 minutes

3

Remove the lid and fluff the couscous with a fork

Add the remaining butter, cranberries, pistachios, parsley, salt, and pepper

Mix well

4

Stuff the artichokes with the couscous mixture and serve.