Fregola With Artichokes Feta Toasted Almonds And Herbs Recipes
FREGOLA SARDA WITH ARTICHOKES AND FETA
Fregola sarda is a small pasta pearl that has been toasted for a nutty flavor. You could also use Israeli couscous in this recipe. This recipe is adapted from Melissa Clark, of the NY Times.
Provided by threeovens
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Plsce the lemon juice and artichokes in a bowl of water; discard the tough outer layer of leaves.
- 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.
- Cut into 1/2 inch side pieces.
- Toast the almonds in a saucepan over medium heat by tossing occasionally until they are golden; transfer to a bowl.
- 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.
- Bring to a boil and add artichokes; lower heat, cover, and simmer until tender, about 5 to 7 minutes.
- Remove artichokes with a slotted spoon into a large bowl.
- Return the cooking liquid to a boil, add the fregola or couscous, lower heat, and simmer until tender, 8 to 12 minutes; drain.
- 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.
Nutrition Facts : Calories 255.4, Fat 21.9, SaturatedFat 5.9, Cholesterol 22.2, Sodium 1576.3, Carbohydrate 10.4, Fiber 4.5, Sugar 2.1, Protein 7.2
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