Couscous-Stuffed Artichokes

Prepare and cook artichokes.

Meanwhile, preheat oven to 400 degrees F. In nonstick 10-inch skillet, heat 1 tablespoon olive oil over medium heat. Add carrots and cook until tender, about 10 minutes. Stir in garlic, cook 1 minute longer. Remove to medium bowl. Dice artichoke stems, add to carrot mixture with mint and parsley.

Prepare couscous as label directs but use 1 cup chicken broth in place of water. When couscous is done, stir in salt, pepper, carrot mixture, and remaining 2 tablespoons olive oil.

Pour remaining 1/2 cup chicken broth into shallow baking dish large enough to hold all artichokes (about 13" by 9"), arrange artichokes in dish. Spoon couscous mixture between artichoke leaves and into center cavities. Bake 15 to 20 minutes until artichokes are heated through. Serve artichokes with lemon wedges and garnish with parsley sprigs.

Each main-dish serving: About 350 calories, 11 g protein, 54 g carbohydrate, 11 g total fat (2 g saturated), 4 mg cholesterol, 600 mg sodium.