FOODILY. Discover amazing recipes. Follow amazing cooks. Sign up free

Bulgur With Tangy Artichokes

63 faves


Add a comment


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

You might also like

Tart & Tangy Bulgur Salad
Cooking Light
Pomegranate-Bulgur Salad
Whole Living
Bulgur Wheat Salad With Tomato And Eggplant
Real Simple
Bulgur, Celery And Pomegranate Salad
101 Cookbooks
Bulgur Salad With Cherries
Whole Living
Autumn Roasted Vegetable Salad
Grilled Portabella And Bulgar Salad "Sandwiches"
Bulgur And Cauliflower Salad
Big Girls Small Kitchen
Bulgur With Apricots And Almonds
Bulgur With Herbs