Artichoke with Bulgur Salad
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 321 kcal | (15 %) | ||
| Protein | 6.1 g | (6 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 39.8 g | (27 %) |
Preparation steps
Soak raisins in warm water. Remove stems of the artichokes and carefully cut off outer leaves with a knife. Remove choke with a spoon. Cut lemon in half and squeeze out juice.
Cook artichokes in 400 ml (approximately 14 ounces) vegetable stock along with lemon halves and lemon juice. Remove from stock with a slotted spoon and allow to cool.
Mix curry with bulgur. Bring remaining 400 ml (approximately 14 ounces) of vegetable broth to a boil and pour over the bulgur. Cover and let soak about 20 minutes, stirring occasionally. Toast pine nuts in a dry frying pan. Squeeze water out of raisins. Add pine nuts and raisins to the bulgur and mix together.
Rinse mint, shake dry, pluck leaves from stems and cut into fine strips. Add to bulgur mixture and season with salt and pepper. Allow mixture to soak briefly then stir in olive oil. Arrange artichokes on a plate, fill with bulgur salad and serve.
