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Fregola with Artichokes, Feta, Almonds, and Herbs

kept bynblackler
recipe bySerious Eats

yield: 4 servings, active time 20 minutes, total time 35 minutes


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



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