California Tabbouleh in an Artichoke Bowl

California Tabbouleh in an Artichoke Bowl
California Tabbouleh in an Artichoke Bowl

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 4

    large artichokes (about 1 pound each)

  • 2

    garlic cloves halved

  • 3

    lemon slices

  • 1/2

    cup uncooked bulgur or cracked wheat

  • 1

    cup boiling water

  • 2

    cups diced tomato

  • 1/2

    cup frozen baby lima beans

  • 1/2

    cup chopped green onions

  • 1/2

    cup chopped fresh flat-leaf parsley

  • 1/4

    cup chopped fresh mint

  • 1/4

    cup fresh lemon juice

  • 2

    tablespoons sliced ripe olives

  • 1

    tablespoon extra-virgin olive oil

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon black pepper

  • 2

    garlic cloves minced

Directions

Cut off stem from each artichoke; remove bottom leaves, and discard. Trim about 1/2 inch from top of each artichoke. Place artichokes, stem ends down, in a large Dutch oven filled two-thirds with water. Add the garlic halves and lemon slices, and bring to a boil. Cover, reduce heat, and simmer 40 minutes or until a leaf near the center of each artichoke pulls out easily. Remove artichokes from pan, and discard cooking liquid, garlic, and lemon. Remove center leaves and furry thistles with a spoon, and discard. Set artichokes aside. Combine the bulgur and boiling water in a medium bowl. Cover and let stand for 45 minutes. Drain. Combine the bulgur, tomato, and remaining ingredients in a large bowl. Spoon 1 cup tabbouleh into center of each artichoke.

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