Tabbouleh With Marinated Artichokes And Baby Spinach

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Ingredients

4 large artichokes

1/2 teaspoon cumin seeds

3 tablespoons extra-virgin olive oil

2 tablespoons sherry vinegar

2 teaspoons finely chopped oregano

Salt and freshly ground pepper

1 cup boiling water

1 cup coarse bulgur (6 ounces)

3 tablespoons fresh lemon juice

2 scallions, finely chopped

1 bunch curly-leaf parsley (4 ounces), coarsely chopped

1 plum tomato, finely diced

1 tablespoon chopped mint

10 cherry tomatoes, halved

2 packed cups baby spinach leaves (3 ounces)

1/4 cup crumbled feta cheese (2 ounces)

2 tablespoons toasted pine nuts

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