Wash artichokes; trim stems and remove loose outer leaves. Cut off 1 inch from each top; snip off the sharp leaf tips. Brush cut edges with a little lemon juice.

Place a steamer basket in a large saucepan. Add water to just below the bottom of the steamer basket. Bring to boiling. Add artichokes. Cover and reduce heat. Steam 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 choke; discard choke. Place artichoke halves in a plastic bag set in a deep bowl.

For marinade, in a small mixing bowl combine the 3 tablespoons lemon juice, olive oil or salad oil, 1 tablespoon water, and oregano. Pour over artichokes in 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 1 cup hot water; 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. Makes 4 servings.

Chill artichokes and filling, separately, up to 8 hours. Serve as directed.