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" Cut off stems and 1 inch across top of each artichoke. Pull off any small, loose, or discolored leaves from around bottom of artichokes. With kitchen shears, trim thorny tips from leaves. Rinse artichokes well under running cold water. Squeeze 1/4 cup juice from lemons. In 5-quart saucepot over high heat, heat 2 tablespoons lemon juice and 1 inch water to boiling. Place artichokes on their stem ends in boiling water; heat to boiling. Reduce heat to low; cover and simmer 30 to 40 minutes until a leaf can be pulled off easily. Meanwhile, in 2-quart saucepan over high heat, heat chicken-flavor bouillon and 1 1/2 cups water to boiling; add bulgur. Reduce heat to low; cover and simmer 15 minutes or until bulgur is tender and liquid is absorbed. Place bulgur in large bowl. Meanwhile, shell and devein shrimp, leaving tail part of shell on 8 shrimp for garnish. Rinse shrimp with running cold water and pat dry with paper towels. Leave the 8 shrimp for garnish whole; cut remaining shrimp into 1/2-inch pieces. Place dried tomato halves in small bowl; pour 1 cup boiling water over tomatoes; let stand 15 minutes to soften. Dice fresh tomato. Thinly slice green onion. Drain dried tomato halves; chop. In nonstick 10-inch skillet over medium-high heat, in 1 teaspoon light corn-oil spread, cook whole shrimp and 1/8 teaspoon salt, stirring frequently, until shrimp are golden and turn opaque throughout; set aside. In same skillet, in 2 more teaspoons hot light corn-oil spread, cook shrimp pieces and 1/4 teaspoon salt, stirring frequently, until shrimp are golden and turn opaque throughout; remove to bowl with bulgur. Add peas, fresh tomato, chopped dried tomatoes, green onion, and remaining 2 tablespoons lemon juice; stir to mix well. In medium bowl, toss mixed baby greens with seasoned rice vinegar. When artichokes are done, cut each lengthwise in half. With spoon, scoop out fuzzy choke from center of each half; discard. Arrange mixed baby greens and artichoke halves on 4 dinner plates. Spoon bulgur mixture onto artichoke halves. Garnish each plate with 2 whole shrimp."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a4319/shrimp-bulgur-salad-1141/>