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Add a photoServings: 6
Ingredients
- 24 x Baby artichokes*
- 2 lrg Lemons, halved
- 4 lrg Oranges
- 3 Tbsp. Extra-virgin extra virgin olive oil
- 2 Tbsp. Balsamic vinegar
- 1 sm Red onion, thinly sliced
- 3/4 c. Kalamata olives or possibly other brine cured black olive
Directions
- *To prepare the artichokes: Squeeze juice from 2 lemon halves into large bowl of cool water; add in squeezed lemon halves. Cut off top half of each artichoke and throw away. 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 till no dark green areas remain. Rub trimmed area with lemon half. Place in lemon water till ready to use.
- Drain artichokes. Cook in large pot of boiling salted water 4 min.
- Drain and cold. Cut into thin slices.
- Grate sufficient orange peel to measure 1 tsp.. Transfer peel to large bowl. Squeeze in 1/3 c. 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 mix in bowl. Season with salt and pepper. Fold in artichokes and onion.
- Let stand10 min.
- Using slotted spoon, arrange artichokes and onions on platter. Garnish with orange slices and olives. Drizzle vinaigrette from bowl over salad.
- chef, is currently working on a 26-part PBS television series called Now
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 341g | |
| Recipe makes 6 servings | |
| Calories 236 | |
| Calories from Fat 81 | 34% |
| Total Fat 9.17g | 11% |
| Saturated Fat 1.32g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 267mg | 11% |
| Potassium 757mg | 22% |
| Total Carbs 37.92g | 10% |
| Dietary Fiber 19.6g | 65% |
| Sugars 12.37g | 8% |
| Protein 6.84g | 11% |
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