Here is the NY Times Recipe:
Time: 45 minutes
1 lemon, juiced
3 medium artichokes (about 1 1/2 pounds)
1/3 cup slivered almonds
6 tablespoons extra virgin olive oil
1 tablespoon plus 1/4 teaspoon kosher salt
3 garlic cloves, crushed and peeled
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
1 cup crumbled feta cheese (4 ounces).
1. Put lemon juice and artichokes into a bowl of water. Discard the outer leaves of each artichoke. As you do so, and as you continue cleaning the artichokes, dip them into the lemon water. Trim away the dark skin from the base, and the bottom of the stem. Slice off the top third of each artichoke. Slice the artichokes in half lengthwise. Using a teaspoon or grapefruit spoon, scoop out the hairy chokes inside, pulling out any purple leaves. Cut the artichokes into
2. Put the almonds in a saucepan over medium heat. Toss occasionally until golden. Transfer to a bowl.
3. Add 6 cups water to the saucepan
with 1/4 cup oil, 1 tablespoon salt, the garlic and red pepper flakes. Bring mixture to a boil. Add the artichokes; lower the heat, cover, and simmer
until tender, 5 to 7 minutes. Remove artichokes with a slotted spoon to a
4. Bring the cooking water to a boil, add the fregola or couscous, lower heat and simmer until tender, 8 to 12 minutes; drain. Add the fregola or couscous, almonds, mint, dill, 1/4 teaspoon salt
and the pepper to the bowl of artichokes. Sprinkle with cheese and drizzle with
2 tablespoons oil. Toss gently.
Yield: 6 servings.