© Tina Rupp
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4

Chef Way Shawn McClain sautés fresh artichokes before mixing them with bulgur. He simmers asparagus in a shallow pan of water in the oven with lemon juice, sugar and salt for 15 minutes. Easy Way We use delicious, tangy jarred artichokes in the salad and steam the asparagus for just five minutes.    More Recipes With Artichokes  

How to Make It

Step 1    

In a saucepan, bring the stock to a boil. Add the bulgur and bring to a boil. Cover and remove from the heat. Let stand until the liquid is completely absorbed, 10 minutes. Fluff with a fork.

Step 2    

Meanwhile, steam the asparagus until crisp-tender, about 5 minutes. Pat dry and cut the asparagus into 1/2-inch pieces.

Step 3    

In a medium bowl, whisk the lemon juice with the olive oil. Add the bulgur, asparagus, artichokes, parsley and lemon zest and season with salt and pepper. Add two-thirds of the almonds and toss. Sprinkle the remaining almonds on top and serve.

Notes

One Serving 516 cal, 27 gm Total Fat, 2.9 gm Saturated Fat, 62 gm Carbohydrates, 11 gm Fiber.

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