Instructions: Wash artichokes under cold, running water. Pull off lower outer leaves. Cut stems to 1 inch or less. Cut off top quarter and tips of remaining leaves. To preserve their color, use a stainless-steel knife. Immediately rub cut surfaces with lemon juice or place artichokes in water in which vinegar or lemon juice has been added (1 tablespoon per quart of water).

In a deep saucepan, stand artichokes in 3 inches of water. Cover and simmer 25 to 40 minutes, depending on size, or until leaf near center pulls out easily.

Invert to drain.

In medium saucepan, combine broth, curry, cumin and garlic salt, bring to a boil. Remove from heat, stir in couscous and currants. Cover and let stand 5 minutes. Fluff couscous with a fork. Stir in green onions and almonds. Combine lemon peel, lemon juice and vegetable oil; stir in couscous.

Remove center petals and fuzzy centers of cooked artichokes. Fill centers of artichokes with couscous mixture. Serve with plain yogurt, if desired.

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