Bulgur with Tangy Artichokes

• FAST
• HEALTHY
• MAKE-AHEAD
• VEGETARIAN

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

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