Fregola with Artichokes, Feta, Almonds, and Herbs

Name: Fregola with Artichokes, Feta, Almonds, and Herbs
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 680 grams medium artichokes (about , tough outer leaves peeled off and discarded; 0 teaspoons black pepper; 6 Tbsps extra virgin olive oil; 113 grams crumbled feta cheese; 3 Tbsps chopped fresh dill; 3 Tbsps chopped fresh mint; 3 garlic cloves, peeled and smashed; 296 milliliters fregola or Israeli couscous; 1 Juice of lemon; 1 Tbsp kosher salt; 0 teaspoons red pepper flakes; 79 milliliters slivered almonds, toasted in a dry skillet

You can never have too many main course recipes, so give Fregol If you have garlic cloves, israeli couscous, kosher salt, and a few other ingredients on hand, you can make it. To use up the extra virgin olive oil you could follow this main course with the Peach Crisp: Healthy Crisp for Breakfast as a dessert. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

Fill a medium bowl with water and add the lemon juice.

Ingredients you will need

Lemon Juice

Water

Equipment you will use

Bowl

Cut off the top third of the artichokes as well as the tough bottom part of the stem. Trim away the dark skin from the base, then cut each artichoke in half lengthwise. Using a grapefruit spoon or small teaspoon, scrape out the hairy "choke" inside each half, and pull out any purple leaves. Slice the artichokes into 1/2-inch wide pieces.

Ingredients you will need

Artichoke