Bulgur and Chickpea Salad With Roasted Artichokes
For the artichokes:
- 4 medium or 2 large artichokes
- 1 lemon cut in half
- 3 tbsp. extra virgin olive oil
- Salt and freshly ground pepper
For the salad:
- 1 cup #2 medium bulgur wheat
- salt preferably kosher salt, to taste
- 2 cups water
- 1/4 cup fresh lemon juice
- 1 tsp. Dijon mustard
- 1/3 cup extra virgin olive oil
- 1/4 cup finely chopped parsley or more to taste
- 2 tbsp. chopped chives or green onions
- 2 tbsp. finely chopped fresh mint
- 1 15- ounce can chickpeas drained and rinsed
- Preheat oven to 400 degrees. Trim artichokes and cut medium artichokes into quarters, cut large ones into 6ths or 8ths, rubbing cut surfaces with lemon and placing the pieces in a bowl of water acidulated with lemon juice as you work.
- Drain artichokes and dry as thoroughly as you can with paper towels. Line a sheet pan with parchment paper and toss artichoke wedges with the olive oil and salt and pepper to taste. Take care to coat all cut surfaces with olive oil.
- Place in oven and roast for 30 to 40 minutes, turning artichokes every 10 minutes, until the hearts are tender and edges of the leaves are browned, even charred.
- Meanwhile, make bulgur salad. Place bulgur in a bowl with salt to taste (approx. 1/2 to 3/4 tsp. kosher salt) and pour on 2 cups hot or boiling water. Allow to sit for 20 to 25 minutes, until most of water is absorbed. Drain and press against strainer to remove excess water.
- While bulgur is soaking, make dressing. Mix together lemon juice, garlic, mustard, and salt to taste. Whisk in olive oil. Toss with bulgur in a bowl. Add remaining ingredients, toss together, taste and adjust seasonings.
- Spoon bulgur salad onto a platter or onto plates. Garnish with artichoke wedges, and serve.
Advance preparation: The bulgur will keep for 4 or 5 days in the refrigerator, and can be frozen. The artichokes can be roasted several hours or even a day ahead but are best when freshly roasted.