Lamb and Bulgur-Filled Artichokes

Servings 4


  • water
  • 1/3 cup #2 Medium or #3 Coarse Bulgur
  • 2 large California artichokes
  • 1/4 cup finely chopped onion and green bell pepper (each)
  • 1 tbsp. oil
  • 3/4 lb. ground lamb
  • 1/2 cup chopped tomato
  • 2 tbsp. minced parsley
  • 1/2 tsp. dried mint crushed
  • 1/4 tsp. salt
  • 1/8 tsp. pepper


  • Pour 1 cup boiling water over bulgur; let stand 1 hour then drain well. Prepare and cook artichokes as directed. Saute onion and green pepper in oil until tender. Add lamb and cook until lamb is browned and crumbly; drain excess liquid. Stir in bulgur, tomato, parsley, mint, salt and pepper. Cook and stir 1 minute. Halve artichokes lengthwise; remove center petals and fuzzy centers. Place artichokes in 8 x 8 x 2-inch glass baking dish; fill centers with lamb mixture. Pour 1/2 inch of water into baking dish. Bake, uncovered, at 350 degrees about 15 minutes or until filling is thoroughly heated