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1
Preheat oven to 400 degrees.
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2
Trim artichokes and cut medium artichokes into quarters, cut large ones into 6ths or 8ths, rubbing cut surfaces with lemon and placing the pieces in a bowl of water acidulated with lemon juice as you work.
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3
Drain artichokes and dry as thoroughly as you can with paper towels.
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4
Line a sheet pan with parchment paper and toss artichoke wedges with the olive oil and salt and pepper to taste.
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5
Take care to coat all cut surfaces with olive oil.
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6
Place in oven and roast for 30 to 40 minutes, turning artichokes every 10 minutes, until the hearts are tender and edges of the leaves are browned, even charred.
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7
Meanwhile, make bulgur salad.
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8
Place bulgur in a bowl with salt to taste (I use 1/2 to 3/4 teaspoon kosher salt) and pour on 2 cups hot or boiling water.
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9
Allow to sit for 20 to 25 minutes, until most of water is absorbed.
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10
Drain and press against strainer to remove excess water.
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11
While bulgur is soakingreconstituting, make dressing.
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12
Mix together lemon juice, garlic, mustard, and salt to taste.
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13
Whisk in olive oil.
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14
Toss with bulgur in a bowl.
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15
Add remaining ingredients, toss together, taste and adjust seasonings.
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16
Spoon bulgur salad onto a platter or onto plates.
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17
Garnish with artichoke wedges, and serve.
