Cooking Light California Tabbouleh in an Artichoke Bowl

[Guest guest]

* Exported from MasterCook *

 

California Tabbouleh in an Artichoke Bowl

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : July/Aug '98 Stuffed Vegetables

Vegetarian Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 large artichokes (about 1 pound each)

2 garlic cloves -- halved

3 lemon slices

1/2 cup uncooked bulgur or cracked wheat

1 cup boiling water

2 cups diced tomato

1/2 cup frozen baby lima beans

1/2 cup chopped green onions

1/2 cup chopped fresh flat-leaf parsley

1/4 cup chopped fresh mint

1/4 cup fresh lemon juice

2 tablespoons sliced ripe olives

1 tablespoon extra-virgin olive oil

1/2 teaspoon salt

1/2 teaspoon black pepper

2 garlic cloves -- minced

 

Cut off stem from each artichoke; remove bottom leaves, and discard. Trim

about 1/2 inch from top of each artichoke. Place artichokes, stem ends

down, in a large Dutch oven filled two-thirds with water. 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. Remove artichokes from pan, and discard cooking liquid,

garlic, and lemon. Remove center leaves and furry thistles with a spoon,

and discard. Set artichokes aside.

 

Combine the bulgur and boiling water in a medium bowl. Cover and let stand

for 45 minutes. Drain. Combine the bulgur, tomato, and remaining

ingredients in a large bowl.

 

Spoon 1 cup tabbouleh into center of each artichoke.

 

Source:

" Cooking Light, July/August 98, p.183 "

Copyright:

" © Cooking Light "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 195 Calories; 5g Fat (20.0%

calories from fat); 7g Protein; 34g Carbohydrate; 9g Dietary Fiber; 0mg

Cholesterol; 846mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 1/2

Vegetable; 0 Fruit; 1 Fat.

 

NOTES : Two of California's great crops— artichokes and garlic— come

together in this fresh vegetarian dish.

Nutr. Assoc. : 26521 620 3903 218 0 0 0 0 20067 0 0 20168 0 0 0 620

 

 

 

 

 

 

 

Mail Plus - Powerful. Affordable. Sign up now