Recipe: Tabbouleh with Artichoke

This recipe is courtesy of foodover50.com.

Tabbouleh with Artichoke

Serves 8 people

Prep Time: 30 minutes

Ingredients

• 3 bunches flat leaf parsley
• 1 bunch fresh mint
• 1 red or white onion small
• 1 cup chopped tomato
• 1 cup bulgar wheat hydrated
• 1 cup chopped artichoke or jarred packed in water
• 4 lemons juicy ones
• 4 Tbsp olive oil extra virgin
• 1 pinch salt and fresh black pepper

To Prepare

Combine chopped parsley and mint with the hydrated bulgar, chopped tomatoes, diced onion and chopped artichoke in a large mixing bowl.

Add salt and black pepper. Squeeze in half the lemon juice and combine. This juice is directly absorbed by the other ingredients, especially the bulgar. Let stand a few minutes.

Before serving, combine olive oil, salt and pepper, and the remaining lemon juice in a separate bowl. Whisk to a loose vinaigrette, pour over Tabbouleh mixture and toss thoroughly to dress.

Serve with hearts of romaine, Belgian endive and/or toasted whole-wheat flat bread or pita.

Recipe Note:

The novel addition of chopped artichoke to classic tabbouleh is not only in keeping with the Mediterranean flavor profile, including the lemon, but it's also a healthy boost to the overall fiber content of the dish.