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Artichoke and Orange Salad (P, KLP, TNT)
Source: Yolande Rouas in "150 Recettes... Et Mille Et Un Souvenirs D'une Juive D'Algerie"
Serves: 6

6 artichoke hearts (fresh), or 12 frozen
2 tablespoons of vegetable oil (the recipe actually calls for peanut oil but I'd personally use olive oil)
3 cloves garlic
1 little envelope saffron
1 orange
1 lemon (preferably organic)

Prepare the fresh artichokes by removing the outside leaves. Remove the "choke" and rub the hearts with lemon to keep them from going brown.

Put the artichoke hearts into a small pan with the oil. Add the finely sliced garlic cloves, the saffron, the orange [it doesn't say how, presumably peeled and sliced] and the lemon, with its peel cut into fine strips. Add salt and pepper to taste.

Cover and cook on a low heat for about 15 minutes. Add some water during cooking if necessary. Serve cold.

Posted by Joan Rundo

Nutritional Info Per Serving: N/A