In medium bowl, combine bulgur and boiling water. Let stand 15 to 20 minutes or until bulgur has doubled in size and water is absorbed.
Meanwhile, drain artichoke hearts, reserving marinade in small bowl; cut artichokes in half. Add halved artichokes, tomatoes, onions, parsley and mint to bulgur.
Add lemon juice and pepper to reserved marinade; mix well. Add marinade mixture to bulgur mixture; toss gently to coat. Serve immediately, or cover and refrigerate until serving time.