Bulgur with Tangy Artichokes

Ingredients

  1. 2 1/2 cups vegetable stock, preferably homemade
  2. 9 ounces medium bulgur (1 1/2 cups)
  3. 1 bunch medium asparagus, stalks peeled
  4. 2 tablespoons fresh lemon juice
  5. 1/4 cup extra-virgin olive oil
  6. 4 ounces marinated artichoke hearts, drained and quartered (1 cup)
  7. 1/4 cup chopped flat-leaf parsley
  8. 1/2 teaspoon finely grated lemon zest
  9. Salt and freshly ground pepper
  10. 2 ounces marcona almonds (1/2 cup), coarsely chopped

Description

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