California Tabbouleh In An Artichoke Bowl

• 4 large artichokes (about 1 pound each)
• 2 garlic cloves, halved
• 3 lemon slices
• 1/2 cup uncooked bulgur or cracked wheat
• 1 cup boiling water
• 2 cups diced tomato
• 1/2 cup frozen baby lima beans
• 1/2 cup chopped green onions
• 1/2 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh mint
• 1/4 cup fresh lemon juice
• 2 tablespoons sliced ripe olives
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 garlic cloves, minced

1. Cut off stem from each artichoke; remove bottom leaves, and discard. Trim about 1/2 inch from top of each artichoke. Place artichokes, stem ends down, in a large Dutch oven filled two-thirds with water. Add the garlic halves and lemon slices, and bring to a boil. Cover, reduce heat, and simmer 40 minutes or until a leaf near the center of each artichoke pulls out easily. Remove artichokes from pan, and discard cooking liquid, garlic, and lemon. Remove center leaves and furry thistles with a spoon, and discard. Set artichokes aside.
2. Combine the bulgur and boiling water in a medium bowl. Cover and let stand for 45 minutes. Drain. Combine the bulgur, tomato, and remaining ingredients in a large bowl.
3. Spoon 1 cup tabbouleh into center of each artichoke.

artichokes, garlic, lemon slices, boiling water, tomato, frozen baby lima beans, green onions, parsley, fresh mint, lemon juice, olives, extravirgin olive oil, salt, black pepper, garlic

Taken from www.myrecipes.com/recipe/california-tabbouleh-an-artichoke-bowl (may not work)