Recipes Bulgur with Tangy Artichokes 5.0 (1) 1 Review 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 By Shawn McClain Shawn McClain Instagram Twitter Shawn McClain is a renowned American chef, restauranteur, and founder of McClain Camarota Hospitality. Named one of Food & Wine’s “superstar chefs,” he won the 2006 James Beard Award for Best Chef: Midwest for his innovative seafood restaurant Spring in Chicago. His portfolio of celebrated dining concepts includes the award-winning Sage, Five50, Libertine Social, and Highlands Detroit. Food & Wine's Editorial Guidelines Updated on May 24, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Tina Rupp Total Time: 30 mins Yield: 4 Ingredients 2 1/2 cups vegetable stock, preferably homemade 9 ounces medium bulgur (1 1/2 cups) 1 bunch medium asparagus, stalks peeled 2 tablespoons fresh lemon juice 1/4 cup extra-virgin olive oil 4 ounces marinated artichoke hearts, drained and quartered (1 cup) 1/4 cup chopped flat-leaf parsley 1/2 teaspoon finely grated lemon zest Salt and freshly ground pepper 2 ounces marcona almonds (1/2 cup), coarsely chopped Directions 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. Meanwhile, steam the asparagus until crisp-tender, about 5 minutes. Pat dry and cut the asparagus into 1/2-inch pieces. 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. Rate it Print