Artichokes with bulgur and vegetable salsa

Step 1 of 8: 

 

Grate the washed peel of a lemon and squeeze the juice from half of it. Remove the artichoke stems and bottom leaves, then quarter them. Scrape out the choke and inner leaves. Finally, rub the cut surfaces with the ½ lemon.

Step 2 of 8: 

 

Wash the bell peppers, remove the seeds, and cut into not-too-small pieces. Peel and roughly chop the shallots. Lightly crush the garlic cloves with their skins. Wash the tomatoes and remove the stem ends.

Step 3 of 8: 

 

Place the bell peppers and shallots in a bowl with the garlic and thyme. Lightly salt, sugar, and mix everything.

Step 4 of 8: 

 

Finely puree the tomatoes with the capers and chili.

Step 5 of 8: 

 

Add the tomato puree with bulgur and water to a pressure cooker and stir. Place the perforated steaming insert above it using the tripod. Fill the steaming insert with the artichokes and marinated vegetables.

Step 6 of 8: 

 

Close the pot according to instructions, set the cooking knob on the lid to level 1 (simmer), and bring the contents to a boil over high heat. As soon as the yellow ring becomes visible, reduce the heat. When the green ring appears, the cooking time of 4 minutes begins.

Step 7 of 8: 

 

After the cooking time has ended, release the pressure from the pressure cooker according to instructions and open it. Remove the steaming insert and keep the artichokes warm until serving.

Step 8 of 8: 

 

Remove the thyme and garlic from the vegetable mixture. Puree this with the lemon peel and 1–2 tbsp lemon juice, then season with salt and pepper.

Tip:

 

Before serving, tear the basil leaves and stir them with the olive oil into the bulgur. Arrange the artichokes with the bulgur and vegetable salsa on plates.