Skinny Stuffed Artichokes

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 large artichokes
• 2 lemons, 1 juiced, 1 cut in half
• 2/3 cup bulgar wheat
• 1 garlic clove, crushed
• 1 1/2 cups low sodium vegetable broth, divided
• 2 medium carrots, coarsely chopped
• 1/4 cup feta cheese (crumbled)
• 1/4 cup pine nuts, toasted
• 1/2 teaspoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil

Recipe

• 1 1. bring a large pot of water to a boil.
• 2 2. remove artichoke stems and discard.
• 3 3. slice off the top inch of 1 artichoke. using kitchen shears, cut off the sharp tip of each leaf. separate leaves and pull out enough from the center to reveal the fuzzy choke.
• 4 4. scoop out choke with a teaspoon and squeeze some juice from 1 lemon half into the cavity, then use the other lemon half to rub the artichoke all overt prevent discoloration. repeat with remaining artichokes.
• 5 5. pour lemon juice into the boiling water; add artichokes. cook for 25 minutes or until tender. meanwhile, place bulgur and garlic in a heatproof bowl.
• 6 6. bring 1 cup broth to a boil; pour over bulgur. cover and let sit for about 30 minutes or until liquid is absorbed.
• 7 7. mix in next 6 ingredients.
• 8 8. preheat oven to 350.
• 9 9. drain cooked artichokes on paper towels for about 5 minutes, then transfer to baking dish.
• 10 10. spoon the bulgur stuffing into each artichoke cavity, then pull the leaves apart and fill the spaces between them.
• 11 11. pour remaining 1/2 cup broth into bottom of dish.
• 12 12. drizzle olive oil over artichokes.
• 13 13. bake for about 20 minutes or until heated through.