-
1
1.
-
2
Bring a large pot of water to a boil.
-
3
2.
-
4
Remove artichoke stems and discard.
-
5
3.
-
6
Slice off the top inch of 1 artichoke.
-
7
Using kitchen shears, cut off the sharp tip of each leaf.
-
8
Separate leaves and pull out enough from the center to reveal the fuzzy choke.
-
9
4.
-
10
Scoop out choke with a teaspoon and squeeze some juice from 1 lemon half into the cavity, then use the other lemon half to rub the artichoke all overt prevent discoloration.
-
11
Repeat with remaining artichokes.
-
12
5.
-
13
Pour lemon juice into the boiling water; add artichokes.
-
14
Cook for 25 minutes or until tender.
-
15
Meanwhile, place bulgur and garlic in a heatproof bowl.
-
16
6.
-
17
Bring 1 cup broth to a boil; pour over bulgur.
-
18
Cover and let sit for about 30 minutes or until liquid is absorbed.
-
19
7.
-
20
Mix in next 6 ingredients.
-
21
8.
-
22
Preheat oven to 350.
-
23
9.
-
24
Drain cooked artichokes on paper towels for about 5 minutes, then transfer to baking dish.
-
25
10.
-
26
Spoon the bulgur stuffing into each artichoke cavity, then pull the leaves apart and fill the spaces between them.
-
27
11.
-
28
Pour remaining 1/2 cup broth into bottom of dish.
-
29
12.
-
30
Drizzle olive oil over artichokes.
-
31
13.
-
32
Bake for about 20 minutes or until heated through.
