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.