- 2 cups chicken broth
- 1 cup bulgur
- 1 tablespoon olive oil, or as needed
- 1 onion, diced
- 2 stalks celery, diced
- 2 garlic cloves, minced
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 6 sun-dried tomatoes, cut into strips
- salt and ground black pepper to taste
- Bring chicken broth and bulgur to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until bulgur is tender and liquid has been absorbed, 15 to 20 minutes.
- Heat olive oil in a skillet over medium heat; saute onion and celery until tender, about 5 minutes. Add garlic and saute until fragrant, about 1 minute. Stir onion mixture, artichoke hearts, and sun-dried tomatoes into bulgur; season with salt and pepper.