Artichoke kısır Calories

Make artichoke kısır by softening fine bulgur with hot water, then mixing it with cooked, chopped artichoke, tomato paste, lemon, olive oil, and herbs. Let the bulgur cool before adding delicate greens so they stay fresh.

Either fresh or canned artichokes work in artichoke kısır. Fresh artichokes have a firmer, more delicate flavor but need trimming and cooking; drain canned artichokes well and rinse them if they taste salty or vinegary.

Fine bulgur, often sold as fine or köftelik bulgur, is the usual choice for artichoke kısır. It softens with hot water and binds with the dressing; coarse bulgur stays chewy and gives the salad a different texture.

Cook the artichokes for artichoke kısır until tender but not falling apart, then cool and chop them into bite-size pieces. A little lemon in the cooking water helps limit browning, especially when preparing fresh artichokes.

Artichoke kısır is usually served cold or at room temperature, not piping hot. The bulgur is softened with hot water during preparation, then cooled before the herbs and artichoke are mixed in.

Serve artichoke kısır with lettuce leaves, yogurt, or a simple cucumber salad for a light meal. It also fits well on a Turkish meze table alongside other vegetable dishes and dips.

Yes, you can prepare artichoke kısır ahead and refrigerate the bulgur and artichoke mixture in a covered container. Add fresh herbs shortly before serving; they lose their crispness if left mixed in for too long.

Artichoke kısır keeps for about two days in a covered container in the refrigerator. Its herbs may wilt and the bulgur can soften as it sits, so stir it before serving and discard it if its smell or appearance changes.

Freezing artichoke kısır is not recommended because thawing can make the bulgur mushy and the artichoke watery. Refrigerate leftovers instead and eat them within a couple of days for a better texture.