SparkPeople Advertisers Keep the Site Free

4 of 5 (1)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 185.0
  • Total Fat: 16.3 g
  • Cholesterol: 11.1 mg
  • Sodium: 157.1 mg
  • Total Carbs: 8.1 g
  • Dietary Fiber: 1.4 g
  • Protein: 3.2 g

View full nutritional breakdown of Stuffed Artichoke with Feta Taboulleh (Cracked Wheat) Salad calories by ingredient
Report Inappropriate Recipe

Stuffed Artichoke with Feta Taboulleh (Cracked Wheat) Salad

Submitted by: ANNETTEBELISLE

Introduction

This is one of all time favorites. It is the absolutely perfect accompaniment to any grilled meat or fish. You can keep both the artichokes and Taboulleh salad marinating and pair them with an entree or eat them by themselves. Leave out the Feta and it is a killer vegan dish. This is one of all time favorites. It is the absolutely perfect accompaniment to any grilled meat or fish. You can keep both the artichokes and Taboulleh salad marinating and pair them with an entree or eat them by themselves. Leave out the Feta and it is a killer vegan dish.
Number of Servings: 12

Ingredients

    3 large artichokes
    1 lemon-cut in half (to rub on artichoke)
    1 cup cracked wheat (bulgur wheat). I once asked a restaurant for the bulgur salad and the server indignantly replied, “What vulgar salad?” hehe…
    2 cups water
    ½ cup fresh lemon juice
    ¾ cup olive oil
    2 TBL Cavenders Greek Seasoning or 1 TBL oregano and 2 cloves pressed garlic
    ½ cup chopped parsley
    1 cup sliced green onions
    2 cups heirloom cherry tomatoes-cut in half
    1 cup good quality Feta cheese-cut into ½ “ chunks

Directions

Cut bottom stem off of artichokes and any loose leaves. Cut 1” from tops and snip sharp leaves with a scissors. Rub any cut areas with lemon to keep from browning. Place artichokes into large 6 quarts pot and cover with salted water. Bring to boil and cook, covered, for 45 minutes to an hour. Check doneness by pulling off a leaf. If leaf is removed easily, chokes are done. Don’t over cook. Once done, place chokes on a dish upside down to drain. Let cool enough to handle.

While chokes are cooking, add 2 cups boiling water to 1 cup cracked wheat. Allow water to absorb, 20 minutes or so. Meanwhile, prepare parsley, green onions and cherry tomatoes. Then mix lemon juice, olive oil and seasonings. (If you can’t find the Cavenders Greek seasoning, you can use the oregano and garlic). Whisk until well blended.

Once artichokes are cool enough to handle, cut in half, and scoop out center with a small spoon. Place chokes in plastic bag with zipper closure, and pour ½ the lemon dressing over artichokes in bag and let marinate. Pour remaining dressing over parsley, green onions, tomatoes and feta.

To serve, take artichokes out of dressing and place, cut side up, on greens. Spoon Taboulleh salad into center of choke. Sometimes the salad gets a little dry overnight, so you can either make more dressing to begin with or be sure to save any dressing left over from the marinating process. This is such a good recipe, I could eat it every week. Serves 12 servings as a side dish or 6 servings as entrée.


Number of Servings: 12

Recipe submitted by SparkPeople user ANNETTEBELISLE.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe