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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. MAKE THE 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 1/2-inch rounds. | 2. 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 1 hour or refrigerate overnight. | 3. MAKE THE 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. | 4. 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. | 5. Spoon the tabbouleh onto plates and surround with the artichokes. Top with the spinach salad and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
artichoke	4			-	-	-	-
cumin seed	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
extra virgin olive oil	3	tablespoons		-	-	-	-
sherry wine vinegar	2	tablespoons		-	-	-	-
oregano	2	teaspoons	chopped	5.3	1.3784	0.18	0.0856
salt				-	-	-	-
pepper			ground	-	-	-	-
water	1	cup	boiling	0.0	0.0	0.0	0.0
bulgur	1	cup		478.8	106.21799999999999	17.206	1.8619999999999999
extra virgin olive oil	3	tablespoons		-	-	-	-
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098
scallion	2		chopped	64.0	14.68	3.66	0.38
curly leaf parsley	1	bunch	chopped	-	-	-	-
plum tomato	1		diced	-	-	-	-
mint	1	tablespoon	chopped	2.508	0.4794	0.1875	0.0416
salt black pepper			ground	-	-	-	-
cherry tomato	10	halved		-	-	-	-
baby spinach leaf	2	cups		-	-	-	-
feta cheese	1/4	cup	crumbled	99.0	1.5338	5.3288	7.98
pine nut	2	tablespoons	toasted	113.5688	2.2072	2.3102	11.5374

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.