California Tabbouleh in an Artichoke Bowl

Name: California Tabbouleh in an Artichoke Bowl
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 2 kilograms large artichokes (about each); 1 teaspoons black pepper; 118 milliliters uncooked bulgur or cracked wheat; 118 milliliters chopped fresh flat-leaf parsley; 59 milliliters chopped fresh mint; 118 milliliters frozen baby lima beans; 2 garlic cloves, halved; 2 garlic cloves, minced; 118 milliliters chopped green onions; 3 slices lemon slices; 59 milliliters fresh lemon juice; 1 Tbsp extra-virgin olive oil; 2 Tbsps sliced ripe olives; 1 teaspoons salt; 473 milliliters diced tomato; 237 milliliters boiling water

California Tabbouleh in an Artichoke Bowl

You can never have too many main course recipes, so give California Tabbouleh in an Artichoke Bowl a try. This recipe covers 41% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 368 calories, 20g of protein, and 6g of fat. If you have flat-leaf parsley, mint, lemon, and a few other ingredients on hand, you can make it. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing It is a good option if you're following a vegan diet. This recipe is typical of middl eastern cuisine.

Instructions

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

Ingredients you will need

Artichoke

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

Ingredients you will need

Artichoke

Water

Equipment you will use

Dutch Oven

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.

Ingredients you will need

Artichoke

Garlic