Artichoke-Avocado Tabouleh

I went through a phase several years ago in which I was obsessed with tabouleh. This surprised me as I don't really like parsley. but something happens when you mix it with tart lemons, fruity olive oil and sweet, peak of the season tomatoes. I also like it because it's one of those recipes that is a method and a canvas for a variety of ingredients. It's traditionally made with tomatoes and cucumbers but this week, I made it sans cucumbers and added artichokes and avocados. I believe that the typical proportion of bulgur wheat to parsley is rather low, so that it's more of a parsley salad. I know it's blasphemy, but I prefer the ratio of bulgur to parsley to be a little more even. But you make it how you like it! It's versatility is part of its charm. This version is beautiful to look at, bursting with freshness, and makes you feel pretty good too.

Serves one hungry woman at lunch time

1/4 cup bulgur wheat
1 whole lemon, zested and juiced
1 T. olive oil
S&P
cinnamon (optional)
sumac (optional)
1/2 bunch of parsley
a few springs of mint, approximately 20 leaves
15-20 of the juiciest, ripest cherry tomatoes you can find, halved
1/2 cup frozen artichoke hearts, defrosted and chopped
Sprinkling of pickled onions (alternatively, slice red or white onion very thinly)
1-2 cups romaine, chopped
1/3 of an avocado

I like my bulgur to have a bit of bite so I skip pre-cooking and pre-soaking. I just add it right into the dressing and let that soak into each grain, for maximum flavor. If you like things a little softer, feel free to cook it. So, soak the bulgur in the zest and juice of the lemon, the olive oil, S&P and, if you choose, a sprinkle of cinnamon and sumac. I'd let this sit at least 20 minutes but I usually prep this part at night for my lunch so it sits for some time.

Chop parsley and mint and stir into bulgur. Parsely can be done ahead of time but mint will get black from the contact with the knife so chop right before eating. Mix with the tomatoes, artichokes and onions. I always keep a jar of pickled onions in the refrigerator but you can use regular onions. I would just recommend soaking them in water for 20 minutes or so to take out some of the sting. Once this is all mixed up, I add it to a bed of lettuce (dressed with a little bit more olive oil) and top with avocado slices. Everyone at work will be jealous.