Skinny Stuffed Artichokes- My favorite!

This is really one of my favorites! It is too much work to stuff them so I will change this recipe so that you can just serve the artichoke with the salad/stuffing and just scoop it on each leaf as you eat it.
 Serves 4 but I double the salad part and have it for leftovers

4 large artichokes
2 lemons
2/3 c. bulgur
1 clove garlic, minced
1 1/2 c. chicken broth or veggie broth, divided
2 medium carrots
2 cups chopped fresh spinach
1/4 c. crumbled feta
1/4 c. pine nuts, toasted
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 Tbs. olive oil

Cook Artichokes for 25 minutes in a large pot of boiling water seasoned with the juice of half a lemon.
While artichoke cooks place bulgur and garlic in a hea tproof bowl. Boil 1 cup of broth and pour over bulgur. Cover and let sit for 30 minutes..
Mix in next 7 ingredients and drizzle with olive oil and the rest of the lemon juice, salt if desired. Preheat oven to 350  and bake this in an oven safe dish for about 15 minutes. Serve with the artichoke. Yummy!

1 artichoke and 1 1/2 c. filling has:
 345 calories (or less since I cut back on the feta and olive oil in this recipe that I put up)
18g. (or less) fat
40g. carbs
14g. protein
163 mg calcium
4 mg iron
374 mg sodium