Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Artichoke And Orange Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

24 Baby artichokes*
2 Lemons, halved
4 Oranges
3 Tablespoon(s) Extra-virgin olive oil
2 Tablespoon(s) Balsamic vinegar
1 Red onion, thinly sliced
3/4 Cup(s) 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 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 4/98 Recipe by: Joanne Weir Posted to MC-Recipe
Digest by Carriej999 <> on Apr 5, 1998

Nutrition (calculated from recipe ingredients)
Calories: 85
Calories From Fat: 21
Total Fat: 2.4g
Cholesterol: 0mg
Sodium: 135.3mg
Potassium: 228mg
Carbohydrates: 15.9g
Fiber: 2.9g
Sugar: 12.3g
Protein: 1.2g

Scale this recipe to Servings [?]