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1
Preheat the oven to 400.
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2
Squeeze the lemon juice into a large bowl of cold water.
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3
Cut off the artichoke stems.
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4
Trim the tops and pull off the tough outer leaves.
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5
Halve the artichokes lengthwise, then thinly slice.
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6
Drop the artichokes into the acidulated water.
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7
Put the couscous in a heatproof bowl, season with salt and pepper and scatter the butter all over.
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8
In a small saucepan, bring the stock to a boil and stir it into the couscous; cover and set aside for about 8 minutes.
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9
Fluff the couscous with a fork; it should be soft.
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10
If not, add a little hot water.
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11
Meanwhile, in a large nonreactive skillet, heat the 3 tablespoons of oil.
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12
Drain the artichokes.
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13
Add them to the skillet with the shallots, season with salt and pepper and cook over moderate heat, stirring, until the artichokes are beginning to brown, about 8 minutes.
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14
Reduce the heat to moderately low, add 1/2 cup of water and cook until tender, about 4 minutes.
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15
Add the artichokes to the couscous and let cool slightly.
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16
Add the prosciutto, olives, pine nuts and half the cheese to the couscous.
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17
Season with salt and pepper and toss gently.
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18
Cut off the tops of the peppers and scoop out the seeds and ribs.
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19
Lightly brush the peppers with oil and fill them with the couscous mixture.
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20
Sprinkle the remaining cheese on top.
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21
Stand the peppers upright in a 13-by-9-inch baking dish.
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22
Pour about 1/2 inch of water into the dish and cover the peppers loosely with aluminum foil.
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23
Bake for 30 minutes, or until the peppers are barely tender.
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24
Set the reserved tops on the peppers and bake for another 30 minutes, or until the peppers are tender.
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25
Serve warm or at room temperature.
