Bulgur With Tangy Artichokes

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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

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