Prepare and cook artichokes as directed, adding juice of 1 lemon and clove of garlic while cooking. Cover bulgur with boiling water; let stand 30 minutes and drain. When bulgur is cool, toss with Herb Dressing, garbanzo beans, walnuts, red pepper and cheese. Remove center petals and fuzzy centers of cooked artichokes. Fill centers of artichokes with bulgur mixture.