California Tabbouleh in an Artichoke Bowl

Ingredients

• 4 pound artichokes 
• 0.5 teaspoon pepper black
• 0.5 cup cracked wheat uncooked
• 0.5 cup flat-leaf parsley fresh chopped
• 0.3 cup mint leaves fresh chopped
• 0.5 cup baby lima beans frozen
• 2  garlic cloves halved
• 2  garlic cloves minced
• 0.5 cup green onions chopped
• 3 slices optional: lemon 
• 0.3 cup juice of lemon fresh
• 1 tablespoon olive oil extra-virgin
• 2 tablespoons olives ripe sliced
• 0.5 teaspoon salt 
• 2 cups tomatoes diced
• 1 cup water boiling

Equipment

• bowl
• frying pan
• dutch oven

Directions

1. Cut off stem from each artichoke; remove bottom leaves, and discard. Trim about 1/2 inch from top of each artichoke.
2. Place artichokes, stem ends down, in a large Dutch oven filled two-thirds with water.
3. 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.
4. Remove artichokes from pan, and discard cooking liquid, garlic, and lemon.
5. Remove center leaves and furry thistles with a spoon, and discard. Set artichokes aside.
6. Combine the bulgur and boiling water in a medium bowl. Cover and let stand for 45 minutes.
7. Drain.
8. Combine the bulgur, tomato, and remaining ingredients in a large bowl.
9. Spoon 1 cup tabbouleh into center of each artichoke.