Recipe: Tabbouleh with Artichoke | KCET
Recipe: Tabbouleh with Artichoke
This recipe is courtesy of foodover50.com.
Tabbouleh with Artichoke
Serves 8 people
Prep Time: 30 minutes
- 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
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.
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.
Former Los Angeles County Sheriff Lee Baca was ordered today to turn himself in no later than Feb. 5 to begin serving a three-year federal prison sentence for obstruction of justice and lying to the FBI.
A proposal to declare a climate emergency in Alaska has brought up long-running tensions over development and conservation among the groups that advocate on behalf of Alaska’s Indigenous people.
State officials quietly gave away a significant portion of Southern California’s water supply to farmers in the Central Valley as part of a deal with the Trump administration in December 2018, potentially harming California salmon and L.A. County.
Sharon Ellis' luminous landscapes draw on nearly the whole history of landscape painting. Think American Luminists, Charles Burchfield and his "animated landscapes" and even Light and Space artists James Turrell and Robert Irwin.
- 1 of 231
- next ›
David has a few culinary surprises up his sleeve, including a seafood mixed grill that offers a taste-tempting, heart healthy alternative to an old English chophouse favorite.
Herbs and spices offer a bounty of concentrated anti-oxidants and anti-inflammatory agents that are greater than almost any other category of foodstuffs.
Chef/host David Jackson and resident dietician Elizabeth Kelsey show viewers that healthy calories from whole foods are nothing to stress over and not worth tabulating.
There are no spectacles or hearing aids for our taste buds, but there are two important things we can do to maintain the enjoyment of our meals.
Potatoes, pasta and rice are just a few examples of our daily intake of carbohydrates, and each is on the menu in this episode.
- 1 of 3
- next ›