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Beef With Peppers
Artichoke Salad With Oranges
4 artichokes (about 2 pounds)
1 lemon, halved crosswise
6 radishes, thinly sliced
12 Kalamata olives
2 tablespoons extra-virgin olive oil
1/2 teaspoon sweet paprika
salt to taste
In a large pan of boiling water, cook the artichokes and half a
lemon, covered, until the artichokes are barely tender, 20 to 25 minutes.
Drain and set aside to cool. Pull off the artichoke leaves and cut the
fuzzy choke out of each artichoke. Slice the hearts into <-inch wedges
and set aside. Squeeze the juice of the other lemon half and set aside.
Over a large bowl, peel and section the oranges, discarding the seeds
and the white pith. To serve, alternate the orange sections and artichoke
wedges on individual plates. Garnish with radish slices and olives. Mix
the olive oil with the lemon juice. Drizzle over the salad. Sprinkle with
paprika and salt.