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1
*To prepare the artichokes: Squeeze juice from 2 lemon halves into large bowl of cool water; add in squeezed lemon halves.
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Cut off top half of each artichoke and throw away.
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3
Cut of stem of artichoke.
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4
Starting at base, bend tough outer leaves back and snap off where they break naturally, leaving tender inner leaves.
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5
Using small sharp knife, trim outside of base till no dark green areas remain.
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Rub trimmed area with lemon half.
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Place in lemon water till ready to use.
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8
Drain artichokes.
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Cook in large pot of boiling salted water 4 min.
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Drain and cold.
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11
Cut into thin slices.
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12
Grate sufficient orange peel to measure 1 tsp..
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13
Transfer peel to large bowl.
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14
Squeeze in 1/3 c. juice from 1 orange.
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15
Using small sharp knife, cut off peel and white pith from remaining oranges.
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16
cut oranges crosswise into 1/4 inch thick slices; set aside.
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17
Mix oil and vinegar into orange juice mix in bowl.
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Season with salt and pepper.
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Fold in artichokes and onion.
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Let stand10 min.
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Using slotted spoon, arrange artichokes and onions on platter.
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Garnish with orange slices and olives.
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23
Drizzle vinaigrette from bowl over salad.
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24
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