Ingredients:
2 medium artichokes
3 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon water
1 tablespoon fresh oregano or 1/2 teaspoon dried
1/2 cup bulgur (cracked wheat)
1/4 teaspoon salt
1 large tomato, peeled, seeded and diced
1/2 cup Feta cheese
1/4 cup parsley
Shredded lettuce
1 cup hot water

Directions:
Wash artichokes; trim stems and remove loose outer leaves. Cut off 1 inch from each top; snip off the leaf tips. Brush cut edges with a little lemon juice.
Steam artichokes for 20 to 25 minutes or until a leaf pulls out easily. Drain artichokes upside down on paper towels. When cool, halve each artichoke lengthwise. Pull out center leaves and scrape out insides; discard insides. Place artichoke halves in a plastic bag set in a deep bowl.
In a small mixing bowl combine the 3 tablespoons of lemon juice, olive oil,1 tablespoon of water and oregano. Pour marinade over the artichokes in the bag. Close bag and turn artichokes to coat well. Marinate in the refrigerator for 2 to 8 hours, turning bag occasionally.
Meanwhile, in a medium mixing bowl combine bulgur, salt, and the cup of hot water and let stand for 1 hour. Drain well, pressing out excess water. Combine the drained bulgur, chopped tomato, feta cheese, and parsley. Cover and chill thoroughly.
To serve, drain artichokes, reserving marinade. Place artichoke halves, cut side up, on a serving platter of shredded lettuce. Stir marinade into bulgur mixture. Spoon some of the bulgur mixture into each artichoke half. Place any additional bulgur mixture in a bowl and serve with artichokes.