Stuffed Artichoke with Feta Taboulleh (Cracked Wheat) Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 large artichokes1 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 water½ cup fresh lemon juice¾ cup olive oil2 TBL Cavenders Greek Seasoning or 1 TBL oregano and 2 cloves pressed garlic ½ cup chopped parsley1 cup sliced green onions2 cups heirloom cherry tomatoes-cut in half1 cup good quality Feta cheese-cut into ½ “ chunks
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.
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.
Nutritional Info 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