Entrées

Artichokes & Bulgur Wheat

Preparation time : 20 minutes

1 fresh lemon lemon

4 small artichokes

1 each green, yellow and red peppers

2 shallots

1 clove of garlic

4 twigs of thyme

1 cup tomatoes

1 tbsp. capers

1 chili pepper, dried

3.5 ounces Bulgur wheat (just under half a cup)

3/4 cup of water

3 twigs of basil

2 tbsp. olive oil

Salt

1/2 tsp. sugar

Fresh ground pepper

Remove the stems and lower leaves or the artichokes and cut into quarters.
Rub the quarters with half a lemon.
Grate the outside peel of the lemon and set aside.
Place the peppers and shallots together with the garlic and thyme in a bowl. Add oil, salt and sugar. Mix.
Finely purée the tomatoes, capers, and chili pepper.
Put the tomato purée together with the bulgur and water in a pressure cooker and stir. Use the tripod to elevate place the perforated steamer inset above this mixture. Put the artichokes on the steamer with marinated pepper mixture.
Close and lock the pressure cooker. Heat until maximum pressure is achieved.
Turn the heat down to low. Cook for 5 minutes.
After cooking, slowly release the pressure. When all the steam is released, open the lid and remove the steamer inset, and keep the artichokes warm until they are served.
Remove the thyme and garlic from the vegetable mixture.
Purée the vegetable mixture with the lemon peel and 1–2 tbsp. lemon juice.
Season with salt and pepper.
Before serving, pluck the basil leaves and stir into the bulgur with the olive oil. Serve the artichokes with the bulgur and the vegetable salsa on plates.
Enjoy a flavor filled delicious light meal, or serve as a vegetable side.