Recipe by Cooking Light July 1998

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Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

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  • 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.

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  • 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.

Nutrition Facts

171 calories; calories from fat 24%; fat 4.6g; saturated fat 0.7g; mono fat 2.9g; poly fat 0.7g; protein 6.5g; carbohydrates 30.8g; fiber 5.5g; iron 2.8mg; sodium 413mg; calcium 73mg.
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