Fregola Sarda With Artichokes and Feta

1. 1

   Plsce the lemon juice and artichokes in a bowl of water; discard the tough outer layer of leaves.

2. 2

   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.

3. 3

   Cut into 1/2 inch side pieces.

4. 4

   Toast the almonds in a saucepan over medium heat by tossing occasionally until they are golden; transfer to a bowl.

5. 5

   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.

6. 6

   Bring to a boil and add artichokes; lower heat, cover, and simmer until tender, about 5 to 7 minutes.

7. 7

   Remove artichokes with a slotted spoon into a large bowl.

8. 8

   Return the cooking liquid to a boil, add the fregola or couscous, lower heat, and simmer until tender, 8 to 12 minutes; drain.

9. 9

   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.

* Per serving · 4 servings · Values may vary.