Tabbouleh with Marinated Artichokes and Baby Spinach

Tabbouleh With Marinated Artichokes And Baby spinach


 * 4 Servings  1? Hours 20 min Prep

Marinated Artichokes
 * 4 Large Artichokes
 * 1/2 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 & Freshly Ground black pepper
 * 10 cherry tomatoes, Halved
 * 2 Cups Packed Baby spinach Leaves (3 Ounces)
 * 1/4 Cup Crumbled feta Cheese (2 Ounces)
 * 2 Tablespoons Toasted pine nuts

Make The Marinated Artichokes: Cut The Stems Off The Artichokes. Place TheStems And Artichokes in a Steamer Basket Set Over 1 Inch of Simmering water..Cover And Steam Over Moderate Heat Until The artichoke Bottoms Are TenderWhen 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 1/2-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 CuminSeeds to a Powder And Transfer to a Large, Shallow Dish. Stir in The OliveOil, vinegar And oregano And Season With salt And pepper. Add The ArtichokesAnd Coat Well With The cumin Marinade. Let Stand at Room Temperature For 1Hour or Refrigerate Overnight.

Make The Tabbouleh And spinach: in a Large Heatproof Bowl, Pour The BoilingWater Over The bulgur. Cover And Let Stand Until The water is Absorbed AndThe bulgur is Tender, About 40 Minutes. Fluff With a Fork. Stir in The OliveOil, lemon juice, Scallions, parsley, plum tomato And mint; Season With SaltAnd 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 AndToss Well; Season With salt And pepper.

Spoon The Tabbouleh Onto Plates And Surround With The Artichokes. Top With The spinach Salad And Serve.

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 * Catsrecipes Y-Group