Fregola with Artichokes, Feta, Almonds, and Herbs
- Juice of 1 lemon
- 3 medium artichokes (about 1 1/2 pounds), tough outer leaves peeled off and discarded
- 1/3 cup slivered almonds, toasted in a dry skillet
- 6 tablespoons extra virgin olive oil
- 1 tablespoon kosher salt
- 3 garlic cloves, peeled and smashed
- 1/8 teaspoon red pepper flakes
- 1 1/4 cup fregola or Israeli couscous
- 3 tablespoons chopped fresh mint
- 3 tablespoons chopped fresh dill
- 1/4 teaspoon black pepper
- 4 ounces crumbled feta cheese
- This recipe is vegetarian
- Produce
- Almonds (1/3 cup)
- Artichokes (about 1 1/2 pounds), medium (3)
- Dill, fresh (3 tablespoons)
- Lemon, Juice of (1)
- Mint, fresh (3 tablespoons)
- Cooking & Baking
- Black pepper (1/4 teaspoon)
- Garlic cloves (3)
- Kosher salt (1 tablespoon)
- Olive oil, extra virgin (6 tablespoons)
- Red pepper flakes (1/8 teaspoon)
- Pasta & Grains
- Fregola or israeli couscous (1 1/4 cup)
- Dairy
- Feta cheese (4 ounces)
Preparation
Read recipe preparation on seriouseats.com
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Published February 16, 2012 (11 months ago).
52 people saved this recipe.
