Artichokes with bulgur and vegetable salsa

Instructions

1. Step 1 of 8: 

   Finely grate the washed zest of one lemon and squeeze the juice from one half. Remove the artichoke stems and the lower leaves, then quarter them. Scrape out the choke and the inner leaves. Finally, rub the cut surfaces with the ½ lemon.

2. Step 2 of 8: 

   Wash the peppers, remove the seeds, and cut into pieces that are not too small. Peel the shallots and dice them roughly. Lightly crush the garlic, skin and all. Wash the tomatoes and remove the stem bases.

3. Step 3 of 8: 

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

4. Step 4 of 8: 

   Finely blend the tomatoes with the capers and chili.

5. Step 5 of 8: 

   Place the tomato purée in a Pressure Cooker with the bulgur and water, and stir well. Position the perforated steamer insert above it using the tripod. Fill the steamer insert with the artichokes and the marinated vegetables.

6. Step 6 of 8: 

   Close the pot according to the instructions, set the cooking crown in the Lid to level 1 (gentle cooking level), and bring the contents to the 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.

7. Step 7 of 8: 

   At the end of the cooking time, release the steam from the Pressure Cooker according to the instructions and open it. Remove the steamer insert and keep the artichokes warm until Serve.

8. Step 8 of 8: 

   Remove the thyme and garlic from the vegetable mixture. Blend it with the lemon zest and 1–2 tbsp. lemon juice, then season with salt and pepper.

9. Tipp:

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