Fregola Sarda With Artichokes and Feta

• 3 tablespoons fresh lemon juice (about 1 lemon)
• 3 medium artichokes (about 1 1/2 pounds)
• 13 cup slivered almonds
• 6 tablespoons extra virgin olive oil
• 1 tablespoon kosher salt
• 14 teaspoon kosher salt
• 3 garlic cloves, crushed and peeled
• 18 teaspoon crushed red pepper flakes
• 1 14 cups fregola sarda or 1 14 cups israeli couscous
• 3 tablespoons of fresh mint, chopped
• 3 tablespoons fresh dill, chopped
• 14 teaspoon fresh ground black pepper
• 1 cup feta cheese, crumbled (4 ounces)

1. Plsce the lemon juice and artichokes in a bowl of water; discard the tough outer layer of leaves.
2. Trim away the dark skin from the bases and slice off the top thir of each artichoke; slice in half, lengthwise and use a spoon to scoop out the hairy choke in the center of each.
3. Cut into 1/2 inch side pieces.
4. Toast the almonds in a saucepan over medium heat by tossing occasionally until they are golden; transfer to a bowl.
5. Add 6 cups of water to the saucepan and heat over medium heat; add 1/4 cup oil, 1 tablespoon salt, garlic, and crushed red pepper flakes.
6. Bring to a boil and add artichokes; lower heat, cover, and simmer until tender, about 5 to 7 minutes.
7. Remove artichokes with a slotted spoon into a large bowl.
8. Return the cooking liquid to a boil, add the fregola or couscous, lower heat, and simmer until tender, 8 to 12 minutes; drain.
9. To the bowl of artichokes, add the fregola or couscous, almonds, mint, dill, 1/4 teaspoon salt, pepper, sprinkle with cheese and drizzle with 2 tablespoons oil; gently toss.

lemon juice, artichokes, almonds, extra virgin olive oil, kosher salt, kosher salt, garlic, red pepper, fregola sarda, mint, fresh dill, ground black pepper, feta cheese

Taken from www.food.com/recipe/fregola-sarda-with-artichokes-and-feta-457515 (may not work)