Ingrédients pour Tabbouleh With Marinated Artichokes And Baby Spinach
- 4 medium artichokes
- Cumin Seed
- Extra Virgin Olive Oil
- Sherry Wine Vinegar
- 1 teaspoon dried oregano
- salt and pepper to taste
- Fresh Ground Pepper
- 1 1/2 cups boiling water
- 1 cup fine bulgur wheat
- Fresh Lemon Juice
- 2 chopped scallions
- Fresh Curly Leaf Parsley
- 1/2 cup chopped plum tomato
- 1/4 cup chopped fresh mint
- Salt & Freshly Ground Black Pepper
- 1 cup cherry tomatoes
- Baby Spinach Leaves
- Feta Cheese
- 2 tablespoons pine nuts
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Comment préparer Tabbouleh With Marinated Artichokes And Baby Spinach
- **Marinate the Artichokes:**
- Cut the stems off 4 medium artichokes.
- Place the stems and artichoke hearts in a steamer basket over 1 inch of simmering water. Cover and steam for 40 minutes, or until tender when pierced with a knife.
- Once cool enough to handle, remove the leaves and trim any fibrous outer skin from the artichoke hearts.
- Scrape out the hairy chokes using a spoon.
- Quarter the artichoke hearts. Peel the stems and cut into 1/2-inch rounds.
- Toast 1 teaspoon cumin seeds in a small skillet over moderate heat until fragrant (about 40 seconds).
- Grind the toasted cumin seeds into a powder.
- In a shallow dish, whisk together the ground cumin, 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 teaspoon dried oregano, salt, and pepper.
- Add the artichoke hearts and stems; toss to coat. Marinate for at least 1 hour at room temperature, or preferably overnight in the refrigerator.
- **Prepare the Tabbouleh and Spinach Salad:**
- In a large heatproof bowl, combine 1 cup fine bulgur wheat with 1 1/2 cups boiling water.
- Cover and let stand until the water is absorbed and the bulgur is tender (about 40 minutes). Fluff with a fork.
- Stir in 1/4 cup olive oil, 2 tablespoons lemon juice, 2 chopped scallions, 1 cup chopped fresh parsley, 1/2 cup chopped plum tomato, 1/4 cup chopped fresh mint, salt, and pepper.
- Cover and refrigerate for at least 1 hour to chill.
- In a separate bowl, gently toss 1 cup cherry tomatoes, 4 oz baby spinach, 1/4 cup crumbled feta cheese, and 2 tablespoons pine nuts.
- Drizzle 2 tablespoons of the artichoke marinade over the spinach salad and toss gently.
- Season with salt and pepper to taste.
- **Assemble and Serve:**
- Spoon the tabbouleh onto plates. Arrange the marinated artichokes around the tabbouleh.
- Top with the spinach salad and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
11g
Fat
23g
Carbs
16g
