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California Tabbouleh in an Artichoke Bowl

A home-style California Tabbouleh in an Artichoke Bowl made with Artichokes, Garlic, Lemon Slices, Uncooked Bulgur Or Cracked Wheat, and Boiling Water. Serves 4. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 4
• 2
• 3
• 1/2 cup
• 1 cup
• 2 cup
• 1/2 cup
• 1/2 cup
• 1/2 cup
• 1/4 cup
• 1/4 cup
• 2 tbsp
• 1 tbsp
• 1/2 tsp
• 1/2 tsp
• 2

Method (preview)

1. 1

   Cut off stem from each artichoke; remove bottom leaves, and discard. Trim about 1/2 inch from top of each artichoke.

2. 2

   Place artichokes, stem ends down, in a large Dutch oven filled two-thirds with water.

3. 3

   Add the garlic halves and lemon slices, and bring to a boil.

4. 4

   Cover, reduce heat, and simmer 40 minutes or until a leaf near the center of each artichoke pulls out easily.

5. 5

   Remove artichokes from pan, and discard cooking liquid, garlic, and lemon.

6. 6

   Remove center leaves and furry thistles with a spoon, and discard.

7. 7

   Set artichokes aside.

8. 8

   Combine the bulgur and boiling water in a medium bowl.

9. 9

   Cover and let stand for 45 minutes.

10. 10

    Drain.

11. 11

    Combine the bulgur, tomato, and remaining ingredients in a large bowl.

12. 12

    Spoon 1 cup tabbouleh into center of each artichoke.