Artichoke and Orange Salad

Categories: None

Serves: 6 Servings

Ingredients:

24 Baby artichokes*
2 lg Lemons; halved
4 lg Oranges
3 tb Extra-virgin olive oil
2 tb Balsamic vinegar
1 sm Red onion; thinly sliced
3/4 c Kalamata olives or other
-brine cured black olive

Instructions:
*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 1/3 cup juice from 1 orange. Using small sharp knife, cut
off peel and white pith from remaining oranges. cut oranges crosswise into
1/4 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@AOL.com 4/98

Recipe by: Joanne Weir

Posted to MC-Recipe Digest by Carriej999 on Apr 5,
1998

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