• Contact
  • Conversions
  • Food101
Lubna's Culinary Adventures

Strange and delicious food experiments

  • Contact
  • Conversions
  • Food101
Organ meats, Poultry, Recipes, Vegetarian  /  October 19, 2019

Stuffed Artichokes with Bulgur and Sausage

by L.E.
Stuffed artichokes with mushroom and sausages on a plate
Definitely one of the most delicious dishes I’ve ever had! Stuffed artichokes with mushroom, bulgur and sausages. Photo by L.E.

If you’ve never had artichokes, this recipe will make you an artichoke fan! These stuffed artichokes with bulgur, sausage and mushrooms are so delicious, you’ll want to make them all the time!

I’ve always loved artichokes; their subtle, earthy flavour goes well with so many dishes. But, artichokes can be a pain to clean. If you want to get to the delicious and tender heart, you have to work for it and throw away half of the outer artichoke. It’s labour intensive and can seem almost wasteful for something so small. Yet, I think it’s worth the trouble because there’s nothing quite like an artichoke heart!

If you want to learn how to clean an artichoke, check this short video out, it’s quite informative and spares me the trouble of explaining what you need to do with a whole, fresh artichoke. This recipe requires the cleaned out artichoke heart, so you’ll be throwing away most of the external leaves. Alternatively, you can use frozen, uncooked artichoke hearts and spare yourself the trouble! Fresh is always better, but frozen works too. The choice is yours!

Stuffed artichokes with bulgur, mushroom and sausage on a plate with a fresh artichoke and mushrooms in the background.
Super easy and delicious; stuffed artichokes with bulgur, sausage, and mushrooms.
Photo by L.E.

Bulgur (or burghul as it is known in Arabic), is basically cracked wheat that you can use for a variety of Middle Eastern and Mediterranean recipes. It’s also great for stuffing vegetables or even small birds such as quail or pigeon. It’s also widely available and cheap, which makes it a great ingredient! If you can’t find bulgur you can use short grain rice instead, although it won’t really be the same since bulgur has a distinctive, slightly nutty flavour. Also, vegetarians and vegans can modify this recipe to suit their needs by skipping the sausages and using vegetable stock. It’ll still be delicious! As with all the other recipes in this blog, this recipe is for two adults and you can modify the quantities according to your needs.

Stuffed Artichoke in the pan surrounded by the extra stuffing.
This is how it looks with the artichoke buried in the extra stuffing in the pan. Photo by L.E.

Ingredients

  1. Two large, fresh globe artichokes
  2. Half a cup of dried bulgur
  3. One and a half cups turkey, chicken or vegetable stock
  4. Two sausages (you can use any good fresh sausages you like)
  5. One large fresh Roma tomato
  6. Three medium cremini or white button mushrooms
  7. One tablespoon canola oil
  8. One teaspoon olive oil
  9. Juice of one lemon
  10. Salt and pepper according to taste

Method

  1. Soak the bulgur in enough water to just cover the top for half an hour to one hour.
  2. Preheat your oven to 380 degrees Fahrenheit (for conversion to Celsius, please check the Conversions section of this website).
  3. Clean your artichokes to get to the heart, discard any external leaves. Make sure to drizzle some lemon juice on the artichoke hearts so they don’t go black.
  4. In a small, nonstick frying pan heat the canola oil. Don’t use too much oil as the sausages will render out a lot of fat.
  5. Chop the sausages into bite-sized pieces and fry them in the frying pan, do not season as the sausages probably have enough salt and spices in them.
  6. While the sausages cook, chop your mushrooms and tomato into bite-sized chunks.
  7. Remove the sausages to a plate lined with a paper towel to drain the excess fat. Fry the mushrooms in the sausage fat until they brown and caramelise slightly. Season with a small amount of salt. Once done remove them as well to a paper-towel-lined plate.
  8. Fry the tomato chunks in the remaining fat until the tomato peel browns and the tomato wilts a little. Don’t let it turn into tomato sauce! You want the pieces to maintain their shape.
  9. To assemble: mix the bulgur with the sausages, mushrooms and tomato and spoon enough of the mixture to fill the artichokes.
  10. Place the artichokes in an oven-proof pan or casserole dish. Spoon any extra mixture of bulgur, sausage, mushroom, tomato into the pan or casserole dish around the artichokes.
  11. Pour the stock onto the artichokes and bulgur mixture in the pan. Drizzle a tiny bit of olive oil on top and season with a little salt and pepper according to taste.
  12. Bake in the oven for one hour, or until all the stock is absorbed by the bulgur. Enjoy!
Stuffed artichokes with bulgur, sausages and mushrooms.
A great way to try artichokes if you’ve never had them before! Photo by L.E.

Do you like stuffed artichoke hearts? How do you like to make them? Let me know in the comments!

For similar recipes, check out:

  1. Baked Eggs and Mushrooms
  2. Stuffed Roast Quail
  3. Roast Stuffed Pigeon

© 2019, L.E.. All rights reserved.

Tags

  • Artichokes
  • Bulgur
  • Easy and healthy
  • Mediterranean
  • Middle Eastern
  • Mushrooms
  • Quick and easy
  • Sausages
  • Vegetarian

Post navigation

Dry brined Roast Turkey
Honey Soy Potatoes

Share your thoughts Cancel reply

Your email address will not be published. Required fields are marked *

Search

Archives

  • November 2019
  • October 2019
  • September 2019
  • August 2019
  • July 2019
  • June 2019
  • May 2019

Recent Posts

  • Pumpkin Rice Pudding
  • Sea Urchin Risotto
  • Tahini Swirl Brownies
  • Caramelised Persimmons with Ricotta
  • Parsnip Garlic Soup with Garlic & Cricket Croutons
  • Broiled Quail with Roasted Vegetables
  • Honey Soy Potatoes
  • Stuffed Artichokes with Bulgur and Sausage
  • Dry brined Roast Turkey
  • Vegan Black Rice Pudding

About This Site

WP AutoTerms Legal Pages

  • Privacy Policy
  • Terms and Conditions

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 14 other subscribers

Tags

  • Adventurous eating
  • Braising meat
  • Breakfast foods
  • Celebration meal
  • Comfort food
  • Crickets
  • Dessert
  • Dried fruit
  • Easy
  • Easy and healthy
  • Egyptian food
  • Fish
  • Food adventure
  • Game meat
  • Healthy Dessert
  • healthy food
  • Keto
  • Lean protein
  • Low-carb
  • Meals for Gatherings
  • Meat-free
  • Middle Eastern
  • Middle Eastern food
  • Nose to tail eating
  • Organ meat
  • Paleo
  • Pan-fried
  • Pasta
  • Plant-based
  • Poultry
  • Quick and easy
  • Rice
  • Roast
  • Roast meat
  • Roast vegetables
  • Seafood
  • Spicy food
  • Steak alternative
  • Stew
  • Sustainable protein
  • Vegan
  • Vegetables
  • Vegetarian
  • Weeknight dinner
  • Zucchini
  • Elara by LyraThemes
  • Made by LyraThemes.com
This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsACCEPT
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are as essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

  • Anchovy Fritters (Fried)
  • Baked Eggs and Mushrooms
  • Baked Steelhead Fillets
  • Bison Top Sirloin Roast
  • Braised Elk Shanks
  • Broiled Quail with Roasted Vegetables
  • Camel Kofta (Meatballs) with Tahini Sauce
  • Camel Meat Pasta Bake
  • Camel Tagine With Couscous
  • Caramelised Persimmons with Ricotta
  • Chickpea Flour Fritters
  • Chipotle Candied Almonds
  • Chocolate Salted Caramel Ice-cream
  • Coffee Chocolate Ice-cream
  • Creamy Shiitake Mushroom Soup
  • Cricket Protein Energy Balls
  • Crispy Tofu Zoodles
  • Crocodile Steak
  • Danish-style Chicken Asparagus Tartlets
  • Danish-style Marzipan Tart
  • Eggplant with Egg
  • Egyptian Breakfast Couscous
  • Egyptian Tripe Stew (Kersha)
  • Egyptian Wheat Porridge (Bileela)
  • Elk or Venison Osso Bucco
  • Five Smoothie Recipes
  • Fried Herring and Zucchini
  • Homemade Cricket Granola
  • Instant Pot Lamb Shanks
  • Jerk-marinated Seared Lamb Heart
  • Kangaroo Rump Steak
  • Lamb Tongue Tacos
  • Lentil Soup
  • Lime Mint Ice-Cream
  • Marmite and Cheddar Turnovers
  • Meat-free Eggplant Pasta
  • Modified Egyptian Koshary
  • Nasi Lemak: Malaysian Style Coconut Rice
  • Ostrich Burger
  • Ostrich Steak With Cocoa Rub
  • Oxtail Stew with Spaghetti Squash
  • Pan-fried Quail and Roast Vegetables
  • Pan-Fried Squid Tentacles
  • Pan-grilled Beef Tongue
  • Parsnip Garlic Soup with Garlic & Cricket Croutons
  • Pasta with Meat Sauce
  • Pickled Limes
  • Pistachio Rose Smoothie
  • Pumpkin Rice Pudding
  • Rabbit In Creamy Dried Tomato Sauce
  • Roast Crocodile Tail
  • Roast Duck with Red Currant Glaze
  • Roast Frog Legs
  • Roasted Partridge and Vegetables
  • Easy Roasted Pheasant
  • Roasted Rack of Lamb
  • Roast Stuffed Pigeons
  • Roasted Tomatoes Feta Toast
  • Dry brined Roast Turkey
  • Rose Petal Jam
  • Salmon Fillet with Miso Potatoes
  • Savoury Crispy Crickets
  • Sea Urchin Risotto
  • Snail Pasta (Escargot)
  • Spicy Mussels Zucchini Noodles
  • Strawberry Balsamic Ice-cream
  • Stuffed Artichokes with Bulgur and Sausage
  • Stuffed Roasted Quail
  • Succulent Roast Rabbit Legs
  • Sugar-free Stewed Apples
  • Tahini Swirl Brownies
  • Homemade Oven-dried Tomatoes
  • Vegan Black Rice Pudding
  • Zoodles with Crispy Crocodile
  • Baked Zucchini Fritters
  • About