Recipe: Tabbouleh with Artichoke

tabbouleh with artichoke

Courtesy of foodover50.com

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

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S1 E5: Dietary Fiber - Bulking up on Taste
Watch the "Food Over 50" episode featuring this recipe.

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. 



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