Bulgur with Tangy Artichokes Recipe

Name: Bulgur with Tangy Artichokes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups vegetable stock, preferably homemade; 9 ounces medium bulgur (1 1/2 cups); 1 bunch medium asparagus, stalks peeled; 2 tablespoons fresh lemon juice; 1/4 cup extra-virgin olive oil; 4 ounces marinated artichoke hearts, drained and quartered (1 cup); 1/4 cup chopped flat-leaf parsley; 1/2 teaspoon finely grated lemon zest; Salt and freshly ground pepper; 2 ounces marcona almonds (1/2 cup), coarsely chopped

Servings: persons

2 1/2 cups vegetable stock, preferably homemade
9 ounces medium bulgur (1 1/2 cups)
1 bunch medium asparagus, stalks peeled
2 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
4 ounces marinated artichoke hearts, drained and quartered (1 cup)
1/4 cup chopped flat-leaf parsley
1/2 teaspoon finely grated lemon zest
Salt and freshly ground pepper
2 ounces marcona almonds (1/2 cup), coarsely chopped

1
In a saucepan, bring the stock to a boil.
2
Add the bulgur and bring to a boil.
3
Cover and remove from the heat.
4
Let stand until the liquid is completely absorbed, 10 minutes.
5
Fluff with a fork.
6
Meanwhile, steam the asparagus until crisp-tender, about 5 minutes.
7
Pat dry and cut the asparagus into 1/2-inch pieces.
8
In a medium bowl, whisk the lemon juice with the olive oil.
9
Add the bulgur, asparagus, artichokes, parsley and lemon zest and season with salt and pepper.
10
Add two-thirds of the almonds and toss.
11
Sprinkle the remaining almonds on top and serve.

236

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 1/2 cups vegetable stock, preferably homemade, 9 ounces medium bulgur (1 1/2 cups), 1 bunch medium asparagus, stalks peeled, 2 tablespoons fresh lemon juice, and more.

Yes, Bulgur with Tangy Artichokes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bulgur with Tangy Artichokes

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