Bulgur With Tangy Artichokes
Ingredients
- 2 1/2 cups vegetable stock, preferably homemade
- 9 ounces medium bulgur (1 1/2 cups)
- 1 bunch medium asparagus, stalks peeled
- 2 tablespoons fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 4 ounces marinated artichoke hearts, drained and quartered (1 cup)
- 1/4 cup chopped flat-leaf parsley
- 1/2 teaspoon finely grated lemon zest
- Salt and freshly ground pepper
- 2 ounces marcona almonds (1/2 cup), coarsely chopped
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