Artichoke Hearts with Oriental Bulgur Salad

Ingredients

• 1 tbsp Raisins
• 4 small artichokes
• 1 lemon
• 800 ml vegetable broth
• 1 tsp curry powder
• 200 g bulgur
• 1 tbsp pine nuts
• 2 sprigs Mint
• 4 tbsp olive oil
• salt, pepper
• arugula leaves (for serving)

Instructions

1. 1.

   Soak the raisins in warm water. Remove the stems from the artichokes. Carefully cut off the outer leaves of each artichoke with a knife. Then use a spoon to remove the choke. Cut the lemon in half and squeeze out the juice.

2. 2.

   Cook the artichoke hearts in 400 ml vegetable broth together with the lemon halves and the lemon juice until tender. Use a slotted spoon to lift them from the broth and let them cool.

3. 3.

   Mix the curry powder with the bulgur, bring the remaining 400 ml of vegetable broth to a boil and pour it over the bulgur. Cover and let stand for about 20 minutes, stirring occasionally. Toast the pine nuts in a dry pan. Drain the raisins and squeeze out excess water. Add both to the bulgur.

4. 4.

   Wash the mint sprigs, shake off excess moisture, pluck leaves from stems and cut into fine strips. Add them to the bulgur mixture and season with salt and pepper; let sit briefly. Stir in olive oil. Finally place one artichoke heart on each plate and fill it with the bulgur salad.