Bulgur with Tangy Artichokes
- 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
- In a saucepan, bring the stock to a boil.
- Add the bulgur and bring to a boil.
- Cover and remove from the heat.
- Let stand until the liquid is completely absorbed, 10 minutes.
- Fluff with a fork.
- Meanwhile, steam the asparagus until crisp-tender, about 5 minutes.
- Pat dry and cut the asparagus into 1/2-inch pieces.
- In a medium bowl, whisk the lemon juice with the olive oil.
- Add the bulgur, asparagus, artichokes, parsley and lemon zest and season with salt and pepper.
- Add two-thirds of the almonds and toss.
- Sprinkle the remaining almonds on top and serve.
vegetable stock, medium asparagus, lemon juice, extravirgin olive oil, hearts, flatleaf, lemon zest, salt, marcona almonds
Taken from www.foodandwine.com/recipes/bulgur-tangy-artichokes (may not work)