Prep 20 mins
Cook 1 hr 20 mins
This healthy Middle Eastern recipe is from Deborah Knight (Mosaic in Scottsdale, AZ), F&W pick for one of America's Best New Chefs in 2002.
- 4 large artichokes
- 1⁄2 teaspoon cumin seed
- 3 tablespoons extra virgin olive oil
- 2 tablespoons sherry wine vinegar
- 2 teaspoons finely chopped oregano
- 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 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.
- 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.
- 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.
- 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.
I decided to make this because I was lookng for something to do with some artichokes that I'd gotten in the reduced-for-quick-sale section at the supermarket. This is just stunningly good. It may be the best tabbouleh I've ever had and I'm a big fan of tabbouleh. I had to use white wine vinegar in place of the sherry vinegar but everything else was easily available.
Really tastes great, we both loved this! Each piece of the recipe comes together so well to make a very impressive whole. The entire recipe was an excellent light supper for two. I made quite a few adjustments, though, to make this a bit easier and quicker. I used a 14 ounce can of artichoke bottoms (sorry, I am no expert at preparing fresh artichokes), 1/4 teaspoon ground cumin, 1 teaspoon dried mint and red wine vinegar because I couldn't find sherry wine vinegar. I also reduced the oil considerably to make this lower in fat and used reduced fat feta. Otherwise I followed the recipe exactly. I did note that directions for the bulghur didn't match what was on the package label, but I followed the recipe with fine results. An excellent company recipe, as much of it can be prepared ahead. Just save the spinach salad and assembly for the end. Seemed a bit complicated to make (okay I'm not the most accomplished chef either), but even with modifications it was really special and I'm sure you'll enjoy it as much as we did. Thanks SOOO much Cheryl, a definite keeper!