Moroccan Artichoke and Orange Salad

12
Ingredients

20m
Prep Time

20m
Cook Time

40m
Ready In

Recipe: #44770

June 25, 2025

Categories: Salads, Vegetable Salad, Mediterranean

recipe by:
ellie

"Recipe source: Mediterranean Fresh cookbook."

Original is 6 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (286 g)
Calories 610.7
Total Fat - 58.8 g
Saturated Fat - 23.5 g
Cholesterol - 94 mg
Sodium - 759.3 mg
Total Carbohydrate - 23.1 g
Dietary Fiber - 7 g
Sugars - 11.6 g
Protein - 4.1 g
Calcium - 106.2 mg
Iron - 1.3 mg
Vitamin C - 72.5 mg
Thiamin - 0.2 mg

Step 1

Fill a bowl with cold water and squeeze the juice of the whole lemon into it. Working with one artichoke at a time, remove all the leaves until you reach the pale green leaves; cut away and discard any dark green parts from the base of the stem. Cut artichoke in half lengthwise and use a sharp-edged spoon (like an iced tea spoon) or a melon baller to remove the choke from each half. Cut each half lengthwise into 1/4 inch thick slices and place the slice in the lemon water. Repeat with all the artichokes. ***in my case I will purchase frozen artichokes and proceed from this point.

Step 2

In a saute pan warm 1/2 cup of dressing over low heat. Drain artichoke slices and add to pan with enough water to cover and cook at low heat at a simmer until artichokes slices are cooked through but not too soft and most of the water has evaporated. (15 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 orange can stand upright. 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 from the membrane and letting them drop into the bowl. Discard seeds.

Step 4

In a large salad bowl sprinkle lettuce leaves with salt and pepper and toss in some of the dressing. Place the lettuce leaves on six salad plates and top each with alternating artichoke slices orange segments and radish slices and top with the remaining dressing. Sprinkle with herbs and serve.