California Tabbouleh in an Artichoke Bowl |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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:
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.
2. 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.
3. Spoon 1 cup tabbouleh into center of each artichoke.
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