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1
MAKE THE MARINATED ARTICHOKES: Cut the stems off the artichokes.
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2
Place the stems and artichokes in a steamer basket set over 1 inch of simmering water.
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3
Cover and steam over moderate heat until the artichoke bottoms are tender when pierced with a knife, about 40 minutes.
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4
When cool enough to handle, pull the leaves off the artichokes and trim off any fibrous outer skin.
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5
Using a spoon, scrape out the hairy chokes.
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6
Quarter the artichoke bottoms.
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7
Peel the artichoke stems and cut them into 1/2-inch rounds.
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8
In a small skillet, toast the cumin seeds over moderate heat until fragrant, about 40 seconds.
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9
Transfer to a spice grinder and let cool.
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10
Grind the cumin seeds to a powder and transfer to a large, shallow dish.
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11
Stir in the olive oil, vinegar and oregano and season with salt and pepper.
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12
Add the artichokes and coat well with the cumin marinade.
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13
Let stand at room temperature for 1 hour or refrigerate overnight.
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14
MAKE THE TABBOULEH AND SPINACH: In a large heatproof bowl, pour the boiling water over the bulgur.
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15
Cover and let stand until the water is absorbed and the bulgur is tender, about 40 minutes.
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16
Fluff with a fork.
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17
Stir in the olive oil, lemon juice, scallions, parsley, plum tomato and mint; season with salt and pepper.
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18
Cover and refrigerate for 1 hour, or until chilled.
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19
In a bowl, toss the cherry tomatoes with the spinach, feta and pine nuts.
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20
Spoon 2 tablespoons of the marinade from the artichokes over the salad and toss well; season with salt and pepper.
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21
Spoon the tabbouleh onto plates and surround with the artichokes.
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22
Top with the spinach salad and serve.
