California Tabbouleh in an Artichoke Bowl

By Lv2Cook

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

Details

Servings 1

Preparation

Step 1

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.