Fregola With Artichokes, Feta, Toasted Almonds and Herbs

Great with lamb chops; use baby artichokes instead of possible. Also works with pasta.

I’ve made twice with baby artichokes (and don’t be shy about what to cut away), and easier prep- have also “measured the artichokes with my heart” since they’re a fave. Also works well with casarecce pasta, and handles improv’ing with the quantities well. Served once with a NYT recipe for lamb chops (made w/ anchovies- trust, delish), and just made with lamb merguez sausages on the grill. Microplane some lemon zest on top for some extra serving panache & could serve w lemon wedges.

Delicious! I improvised and used a jar of marinated artichoke hearts instead, like you’d use to top pizza. Makes it a 15-minute dinner with no cleanup. Boiled the Fregola separately and toasted the almonds in a small skillet; set the almonds aside and sizzled the garlic with red pepper in olive oil in the same skillet. Toss everything together in a bowl and add a drizzle of lemon juice—new favorite recipe!

Beautiful recipe - hits all the right notes in wanting something satiating that only uses vegetables and fresh herbs. My partner loves meat so it’s a challenge to find things he excited for me to cook, but he was devouring this. The roasted almonds are key! Only thing I would change next time is using 1-2 additional artichokes and slightly decrease the amount of feta.

Added an ear's worth of fresh corn to delightful effect. Just tossed it in at the end.

This recipe is an absolute favorite. I always stick to the use of fregola in the recipe because it’s more toothsome than couscous. The textures and flavors are wonderful. I usually eat it as a main! No substitutions for me, I love it as is.

Loved this salad. I was tempted by the simplicity but ended up having to substitute a couple of ingredients. Made this instead with pre-marinated artichokes I had from Costco. Added the oil from the marinade instead which was citrusy. Torn mozzarella instead of feta. The only salt I added was to the couscous. Turned out to be just right. The flavor of fresh herbs was perfect for a summer dish. Added a few olives to make it truly Mediterranean.

Joel didn’t like the dill in it.

Didn’t have all the fresh ingredients on hand. Substituted: Fresh dill and mint → 2 tablespoons dried dill, 1 tablespoon dried tarragon Feta → ricotta or goat cheese (dollop on top of portion) Cous cous → farro To speed things up... Cook farro in separate pot while artichokes simmer. Add dried dill and tarragon, use lemon water to cook farro. When farro is al dente pour in with artichokes, bring to a quick boil, reduce and cook to completion. Garnish with a little lemon salt over adding more.

Lovely recipe. The use of fresh artichokes is very important.

Just made this again. Wonderful! Based on Marcel's recommendation to add sweet onion and as spring onions are now available, I thinly shaved and chopped half a bulbous one and added to the bowl. I also added 2 roma tomatoes peeled, seeded and chopped into small dice. No need to add all that salt to the cooking water. The feta is salty enough. Texture of fresh artichokes is much better than jarred or frozen.

A medium sweet onion added gives a delightful flavor.If using canned artichokes wash of salt before using

It was a tasty combination of ingredients.However very salty as the recipe suggested.It detracted from the taste of the fresh herbs and the resulting taste was les pleasant then it would have been.A tsp of salt should be enough.The feta cheese provides further saltiness.also frozen artichokes are good without the extra labor

The taste of this was excellent but I didn't cut away enough artichoke and we had to spit out as much as we chewed. I think I would try it again and use baby artichokes and really cut away anything that wouldn't be tender after cooking. And, doesn't really work as a main. I would serve it with a chicken breast or maybe a white fish. The suggestion to use frozen artichoke hearts is sort of intriguing too.

This dish is delicious! I used frozen artichoke hearts, but followed the recipe as written for everything else. I served it with the Lemon and Thyme Grilled Chicken Breasts.