Tabbouleh with Marinated Artichokes and Baby Spinach

Tabbouleh with Marinated Artichokes and Baby Spinach Recipe - Lebanese Cuisine

Region / culture: Lebanon | Preparation time: 1 hour 40 minutes | Cooking time: 40 minutes | Servings: 4

Introduction

Tabbouleh with Marinated Artichokes and Baby Spinach is a refreshing and flavorful dish that combines the traditional Middle Eastern salad with marinated artichokes and baby spinach. This recipe is perfect for a light and healthy meal or as a side dish for a summer barbecue.

History

Tabbouleh is a traditional Middle Eastern salad that is typically made with bulgur, parsley, mint, tomatoes, and onions, dressed with olive oil and lemon juice. It is a popular dish in countries like Lebanon, Syria, and Jordan. Marinated artichokes and baby spinach add a unique twist to this classic recipe, providing additional flavors and textures.

Ingredients

Marinated artichokes

4 large artichokes
0.5 tsp cumin seeds
3 tbsp extra-virgin olive oil
2 tbsp sherry wine vinegar
2 tsp finely chopped oregano
salt
fresh ground pepper

Tabbouleh and spinach

1 cup boiling water
1 cup coarse bulgur (6 oz (170 g))
3 tbsp extra-virgin olive oil
3 tbsp fresh lemon juice
2 scallions, finely chopped
1 bunch fresh curly-leaf parsley, coarsely chopped (4 oz (113 g))
1 plum tomato, finely diced
1 tbsp chopped mint
salt and freshly ground black pepper
10 cherry tomatoes, halved
2 cup packed baby spinach leaves (3 oz (85 g))
0.25 cup crumbled feta cheese (2 oz (57 g))
2 tbsp toasted pine nuts

How to prepare

Marinated artichokes

Cut the stems off the artichokes.
Place the stems and artichokes in a steamer basket set over 1 inch of simmering water.
Cover and steam over moderate heat until the artichoke bottoms are tender when pierced with a knife, about 40 minutes.
When cool enough to handle, pull the leaves off the artichokes and trim off any fibrous outer skin.
Using a spoon, scrape out the hairy chokes.
Quarter the artichoke bottoms.
Peel the artichoke stems and cut them into 0.5 inch rounds.
In a small skillet, toast the cumin seeds over moderate heat until fragrant, about 40 seconds.
Transfer to a spice grinder and let cool.
Grind the cumin seeds to a powder and transfer to a large, shallow dish.
Stir in the olive oil, vinegar, and oregano and season with salt and pepper.
Add the artichokes and coat well with the cumin marinade.
Let stand at room temperature for 1 hour or refrigerate overnight.

Tabbouleh and spinach

In a large heatproof bowl, pour the boiling water over the bulgur.
Cover and let stand until the water is absorbed and the bulgur is tender, about 40 minutes.
Fluff with a fork.
Stir in the olive oil, lemon juice, scallions, parsley, plum tomato, and mint; season with salt and pepper.
Cover and refrigerate for 1 hour, or until chilled.
In a bowl, toss the cherry tomatoes with the spinach, feta, and pine nuts.
Spoon 2 tbsp of the marinade from the artichokes over the salad and toss well; season with salt and pepper.
Spoon the tabbouleh onto plates and surround with the artichokes.
Top with the spinach salad and serve.

Variations

Add grilled chicken or shrimp for extra protein.
Substitute quinoa for bulgur for a gluten-free option.
Use sun-dried tomatoes instead of cherry tomatoes for a different flavor profile.

Cooking Tips & Tricks

Make sure to steam the artichokes until they are tender but still have a slight bite to them.

- Toasting the cumin seeds before grinding them will enhance their flavor.

- Letting the tabbouleh chill in the refrigerator for at least an hour will allow the flavors to meld together.

- Tossing the cherry tomatoes, spinach, feta, and pine nuts with the marinade from the artichokes adds extra flavor to the salad.

Serving Suggestions

Serve the Tabbouleh with Marinated Artichokes and Baby Spinach as a light lunch or dinner, or as a side dish for grilled chicken or fish. It pairs well with a glass of white wine or a refreshing lemonade.

Cooking Techniques

Steaming the artichokes until tender.

- Toasting the cumin seeds before grinding.

- Chilling the tabbouleh before serving.

Ingredient Substitutions

Use canned artichoke hearts instead of fresh artichokes.

- Substitute baby kale or arugula for baby spinach.

- Use goat cheese instead of feta cheese.

Make Ahead Tips

The tabbouleh can be made a day in advance and stored in the refrigerator.

- The marinated artichokes can be prepared ahead of time and stored in the refrigerator.

Presentation Ideas

Serve the dish on a large platter garnished with fresh herbs. - Arrange the artichokes and spinach salad in a decorative pattern on individual plates.

Pairing Recommendations

Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.

- Serve with a side of hummus and pita bread.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- Reheat in the microwave or on the stovetop until warmed through.

Nutrition Information

Calories per serving

320

Carbohydrates

- Total Carbohydrates: 32g

- Dietary Fiber: 6g

- Sugars: 3g

Fats

- Total Fat: 18g

- Saturated Fat: 3g

- Trans Fat: 0g

Proteins

- Protein: 6g

Vitamins and minerals

Vitamin A: 45%

- Vitamin C: 35%

- Calcium: 10%

- Iron: 15%

Alergens

Contains wheat (bulgur) and dairy (feta cheese)

Summary

This dish is a good source of fiber, vitamins A and C, and iron. It is relatively low in calories and saturated fat, making it a healthy option for a meal or side dish.

Summary

Tabbouleh with Marinated Artichokes and Baby Spinach is a delicious and healthy dish that combines the flavors of the Middle East with fresh and vibrant ingredients. This recipe is perfect for a light and refreshing meal or as a side dish for a summer gathering. Enjoy the combination of flavors and textures in this unique twist on a classic tabbouleh salad.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, the kind that makes you want to spend all day in the kitchen, creating something delicious. I had just returned from a trip to the farmers market, where I had picked up some fresh artichokes and baby spinach. As I unpacked my bags, I noticed a small, weathered book tucked away in the corner of my kitchen shelf. Curious, I opened it up and found a recipe for Tabbouleh with Marinated Artichokes and Baby Spinach.

The recipe was handwritten, with faded ink and smudges here and there. It looked like it had been passed down through generations, each cook adding their own touch to it. I couldn't wait to try it out and see how it turned out.

I gathered all the ingredients I needed- bulgur wheat, lemon juice, olive oil, garlic, parsley, mint, cherry tomatoes, feta cheese, and of course, the artichokes and baby spinach. As I chopped and diced, I couldn't help but think back to all the times I had learned new recipes from different places and people.

One of my favorite memories was when I had visited my friend Maria in Greece. She had taught me how to make a traditional Greek salad, with ripe tomatoes, cucumbers, feta cheese, and kalamata olives. The flavors were so fresh and vibrant, it had stayed with me ever since.

Another time, I had attended a cooking class in Morocco, where I had learned how to make a fragrant tagine with tender lamb, sweet apricots, and aromatic spices. The instructor had emphasized the importance of slow cooking and letting the flavors meld together over time.

As I mixed the marinated artichokes with the baby spinach and tossed it all together with the bulgur wheat and herbs, I thought about how each recipe I had learned had its own story, its own history. Food was more than just sustenance- it was a way to connect with others, to share stories and memories.

Finally, the tabbouleh was ready. I garnished it with crumbled feta cheese and sliced cherry tomatoes, and took a bite. The flavors exploded in my mouth- the tangy lemon juice, the earthy olive oil, the fresh herbs, and the tender artichokes. It was a symphony of flavors, a celebration of summer.

I sat down at the table and savored each bite, thinking about all the places I had been, all the people I had met, all the recipes I had learned. Each dish was a reminder of a different time and a different place, a way to keep those memories alive.

As I finished my meal, I knew that this recipe for Tabbouleh with Marinated Artichokes and Baby Spinach would become a new favorite in my repertoire. It was a dish that encapsulated all the things I loved about cooking- creativity, tradition, and the joy of sharing good food with loved ones.

And so, as the sun set outside my kitchen window, I made a mental note to pass this recipe down to my grandchildren one day, so that they too could experience the magic of food and the stories it carries with it. For me, cooking was not just about following a recipe- it was about creating memories that would last a lifetime.