Recipe#26021

Title: Artichoke Orange Salad

rec.food.recipes archive 

SALADE DE COEURS DARTICHAUTS LORANGE
 
4 artichokes (about 2 pounds)
1 lemon, halved crosswise
4 oranges
6 radishes, thinly sliced
12 Kalamata olives
2 tablespoons extra-virgin olive oil
1/2 teaspoon sweet paprika
salt to taste
 
In a large pan of boiling water, cook the artichokes and half a
lemon, covered, until the artichokes are barely tender, 20 to 25
minutes. Drain and set aside to cool. Pull off the artichoke leaves
and cut the fuzzy choke out of each artichoke. Slice the hearts
into <-inch wedges and set aside.  Squeeze the juice of the other
lemon half and set aside. Over a large bowl, peel and section the
oranges, discarding the seeds and the white pith.  To serve,
alternate the orange sections and artichoke wedges on individual
plates. Garnish with radish slices and olives. Mix the olive oil
with the lemon juice. Drizzle over the salad. Sprinkle with paprika
and salt.
 
Serves 4.