Artichoke and orange salad

Yield: 6 Servings

Measure Ingredient
24 Baby artichokes*
2 larges Lemons; halved
4 larges Oranges
3 tablespoons Extra-virgin olive oil
2 tablespoons Balsamic vinegar
1 small Red onion; thinly sliced
¾ cup Kalamata olives or other brine cured black olive

*To prepare the artichokes: Squeeze juice from 2 lemon halves into large bowl of cold water; add squeezed lemon halves. Cut off top half of each artichoke and discard. Cut of stem of artichoke. Starting at base, bend tough outer leaves back and snap off where they break naturally, leaving tender inner leaves. Using small sharp knife, trim outside of base until no dark green areas remain. Rub trimmed area with lemon half. Place in lemon water until ready to use.

Drain artichokes. Cook in large pot of boiling salted water 4 minutes.

Drain and cool. Cut into thin slices.

Grate enough orange peel to measure 1 teaspoon. Transfer peel to large bowl. Squeeze in ⅓ cup juice from 1 orange. Using small sharp knife, cut off peel and white pith from remaining oranges. cut oranges crosswise into ¼ inch thick slices; set aside. Mix oil and vinegar into orange juice mixture in bowl. Season with salt and pepper. Mix in artichokes and onion.

Let stand10 minutes.

Using slotted spoon, arrange artichokes and onions on platter. Garnish with orange slices and olives. Drizzle vinaigrette from bowl over salad.

Printed in Bon Appetit April 1998 Note: Joanne Weir, a San Francisco-based cookbook author, food write and chef, is currently working on a 26-part PBS television series called Now Weir Cooking, scheduled to air nationally in 1999.

Typed and Busted by Carriej999@... 4/98 Recipe by: Joanne Weir

Posted to MC-Recipe Digest by Carriej999<Carriej999@...> on Apr 5, 1998

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