Tabbouleh with Marinated Artichokes and Baby Spinach

Contributed by Catsrecipes Y-Group
* 1½ Hours | 20 minutes Prep
* 4 Servings
== Ingredients ==
=== Marinated artichokes ===
* 4 large artichokes
* ½ teaspoon cumin seeds
* 3 tablespoons extra-virgin olive oil
* 2 tablespoons sherry wine vinegar
* 2 teaspoons finely chopped oregano
* salt
* fresh ground pepper
=== Tabbouleh and spinach ===
* 1 cup boiling water
* 1 cup coarse bulgur (6 ounces)
* 3 tablespoons extra-virgin olive oil
* 3 tablespoons fresh lemon juice
* 2 scallions, finely chopped
* 1 bunch fresh curly-leaf parsley, coarsely chopped (4 ounces)
* 1 plum tomato, finely diced
* 1 tablespoon chopped mint
* salt and freshly ground black pepper
* 10 cherry tomatoes, halved
* 2 cups packed baby spinach leaves (3 ounces)
* ¼ cup crumbled feta cheese (2 ounces)
* 2 tablespoons toasted pine nuts
== Directions ==
=== Marinated artichokes ===
# Cut the stems off the artichokes.
# Place the stems and artichokes in a steamer basket set over 1 inch of simmering water.
# Cover and steam over moderate heat until the artichoke bottoms are tender when pierced with a knife, about 40 minutes.
# When cool enough to handle,pull the leaves off the artichokes and trim off any fibrous outer skin.
# Using a spoon, scrape out the hairy chokes.
# Quarter the artichoke bottoms.
# Peel the artichoke stems and cut them into ½-inch rounds.
# In a small skillet, toast the cumin seeds over moderate heat until fragrant,about 40 seconds.
# Transfer to a spice grinder and let cool.
# Grind the cumin seeds to a powder and transfer to a large, shallow dish.
# Stir in the olive oil, vinegar and oregano and season with salt and pepper.
# Add the artichokes and coat well with the cumin marinade.
# Let stand at room temperature for 1hour or refrigerate overnight.
=== Tabbouleh and spinach ===
# In a large heatproof bowl, pour the boiling water over the bulgur.
# Cover and let stand until the water is absorbed and the bulgur is tender, about 40 minutes.
# Fluff with a fork.
# Stir in the olive oil, lemon juice, scallions, parsley, plum tomato and mint; season with salt and pepper.
# Cover and refrigerate for 1 hour, or until chilled.
# In a bowl, toss the cherry tomatoes with the spinach, feta and pine nuts.
# Spoon 2 tablespoons of the marinade from the artichokes over the salad and toss well; season with salt and pepper.
# Spoon the tabbouleh onto plates and surround with the artichokes.
# Top with the spinach salad and serve.
__NOTOC__
Category:Artichoke Recipes
Category:Bulgur Recipes
Category:Cathy's Recipes
Category:Cherry tomato Recipes
Category:Curly parsley Recipes
Category:Feta Recipes
Category:Mint Recipes
Category:Oregano Recipes
Category:Pine nut Recipes
Category:Plum tomato Recipes