Recipe - Artichoke And Orange Salad

24 Baby artichokes*
2 lg Lemons; halved
4 lg Oranges
3 tablespoon Extravirgin olive oil
2 tablespoon Balsamic vinegar
1 small Red onion; thinly cut or sliced up
Three fourths 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 1/3 cup juice from 1 orange. Using small sharp knife, cut
off peel and white pith from remaining oranges. cut oranges crosswise into
One fourth 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 Franciscobased cookbook author, food write and
chef, is currently working on a 26part 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 MCRecipe Digest by Carriej999 Carriej999@aol.com on Apr 5,
1998