Bulgur with Artichoke

Ingredients:

• 2.5 cups vegetable broth, preferably homemade
• 1.5 cups İpek Medium Coarse Bulgur
• 1 bunch of medium asparagus, peeled
• 2 tablespoons fresh lemon juice
• 1/4 cup extra virgin olive oil
• Marinated artichoke hearts, drained and quartered (1 cup)
• 1/4 cup chopped parsley
• 1/2 teaspoon finely grated lemon peel
• Salt and freshly ground black pepper
• 1/2 cup almonds, coarsely chopped

Preparation:

Boil the water in a pot. Add the bulgur and cover. Leave for 10 minutes until the water is completely absorbed. Meanwhile, steam the asparagus for about 5 minutes until crisp. Pat dry and cut the asparagus into halves. 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 stir. Sprinkle over the remaining almonds and serve. Bon appétit!