Artichoke & Orange Salad

11
Ingredients

20m
Prep Time

25m
Cook Time

45m
Ready In

Recipe: #18113

March 17, 2015

Categories: Salads, Vegetable Salad, Moroccan, Gluten-Free, Low Carbohydrate, Vegetarian, Kosher Dairy, more

recipe by:
ellie

"Recipe source: Mediterrean Fresh Cookbook. NOTE: citrus salad dressing not included in nutritional facts."

Original is 6 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (204.4 g)
Calories 74.9
Total Fat - 0.5 g
Saturated Fat - 0.1 g
Cholesterol - 0 mg
Sodium - 104 mg
Total Carbohydrate - 17.6 g
Dietary Fiber - 5.9 g
Sugars - 6.7 g
Protein - 3.7 g
Calcium - 77 mg
Iron - 1.9 mg
Vitamin C - 43.3 mg
Thiamin - 0.1 mg

Step 1

Fill a bowl with cold water and squeeze the juice of the lemon into the water. Working with 1 artichoke at a time, remove all the leaves until you reach the tender pale green leaves. Pare away any dark green parts from the base and the stem. Cut the artichoke in half lengthwise and use a sharp-edged spoon (a grapefruit spoon if you have one) or a melon baller to remove the choke from each half. Cut each half lengthwise into 1/4 inch thick slices and place the slices in the lemon water. Repeat with remaining artichokes.

Step 2

In a skillet warm 1/2 cup of the dressing over low heat. Drain the artichoke slices and add to the pan with enough water to cover. Simmer, stirring occasionally, until the artichokes slices are cooked through but not too soft and most of the water has evaporated (15-20 minutes). Remove from heat and let cool.

Step 3

Working with one orange at a time, cut a thin slice off the top and bottom, and then stand the orange upright and remove the peel in wide strips, cutting downward and following the contour of the fruit. Holding the orange over a bowl, cut along both sides of each segment, releasing the segments and letting them drop into the bowl. Use the knife tip to pry any seeds from the segments - discarding seeds. Squeeze the membrane over the bowl to collect extra juice which can be added to the salad dressing at serving time if you want.

Step 4

In a large bowl sprinkle the lettuce leaves with salt and pepper and toss in some of the dressing. Place lettuce leaves on a platter or divide among six plates. Top lettuce with alternating artichoke slices, orange segments and radish slices and add the remaining dressing. Sprinkle wiht herbs and serve.