Tabbouleh with Marinated Artichokes and Baby Spinach

Contributed by Catsrecipes Y-Group
 * 1½ Hours | 20 minutes Prep
 * 4 Servings

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

Marinated artichokes

 * 1) Cut the stems off the artichokes.
 * 2) Place the stems and artichokes in a steamer basket set over 1 inch of simmering water.
 * 3) Cover and steam over moderate heat until the artichoke bottoms are tender when pierced with a knife, about 40 minutes.
 * 4) When cool enough to handle,pull the leaves off the artichokes and trim off any fibrous outer skin.
 * 5) Using a spoon, scrape out the hairy chokes.
 * 6) Quarter the artichoke bottoms.
 * 7) Peel the artichoke stems and cut them into ½-inch rounds.
 * 8) In a small skillet, toast the cumin seeds over moderate heat until fragrant,about 40 seconds.
 * 9) Transfer to a spice grinder and let cool.
 * 10) Grind the cumin seeds to a powder and transfer to a large, shallow dish.
 * 11) Stir in the olive oil, vinegar and oregano and season with salt and pepper.
 * 12) Add the artichokes and coat well with the cumin marinade.
 * 13) Let stand at room temperature for 1hour or refrigerate overnight.

Tabbouleh and spinach

 * 1) In a large heatproof bowl, pour the boiling water over the bulgur.
 * 2) Cover and let stand until the water is absorbed and the bulgur is tender, about 40 minutes.
 * 3) Fluff with a fork.
 * 4) Stir in the olive oil, lemon juice, scallions, parsley, plum tomato and mint; season with salt and pepper.
 * 5) Cover and refrigerate for 1 hour, or until chilled.
 * 6) In a bowl, toss the cherry tomatoes with the spinach, feta and pine nuts.
 * 7) Spoon 2 tablespoons of the marinade from the artichokes over the salad and toss well; season with salt and pepper.
 * 8) Spoon the tabbouleh onto plates and surround with the artichokes.
 * 9) Top with the spinach salad and serve.