California Tabbouleh in an Artichoke Bowl

Cooking Light
4 servings


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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


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.

Created date

July 1998

Nutritional Information

Calories 171
Caloriesfromfat 24 %
Fat 4.6 g
Satfat 0.7 g
Monofat 2.9 g
Polyfat 0.7 g
Protein 6.5 g
Carbohydrate 30.8 g
Fiber 5.5 g
Cholesterol 0.0 mg
Iron 2.8 mg
Sodium 413 mg
Calcium 73 mg