Artichoke and Orange Salad with Saffron and Mint

1. 1

   If using fresh artichokes, pour about 4 cups water and the juice of half a lemon into a large bowl.

2. 2

   Break off the outer leaves of the artichokes, leaving only the tender inner ones.

3. 3

   Trim off the tips and the rough parts of the stems, and drop the artichokes into the acidulated water.

4. 4

   Heat the olive oil in a saute pan over medium heat, and cook the garlic for about a minute, or until fragrant.

5. 5

   Stir in the remaining lemon juice, 1 cup of the orange juice, and salt and freshly ground pepper to taste.

6. 6

   Bring the liquid to a boil, and add the artichokes.

7. 7

   Reduce the heat to low, and cook the artichokes, covered, for about 10 minutes for frozen hearts and 20 minutes for fresh, or until tender.

8. 8

   Remove the artichokes with a slotted spoon to a serving dish, reserving the cooking liquid.

9. 9

   While the artichokes are cooking, section the oranges by cutting off the skin and white pith and cutting in between the white membranes.

10. 10

    Put the orange segments in a small skillet with the remaining 1/2 cup orange juice, the sugar, and the saffron.

11. 11

    Cook over medium heat for about 5 minutes.

12. 12

    With a slotted spoon, transfer the glazed orange segments to the serving dish.

13. 13

    Reduce the liquid in the pan until syrupy, about 5 more minutes.

14. 14

    Pour the artichoke-cooking juices into the syrup skillet.

15. 15

    Reduce over high heat to a few tablespoons, adjust the seasonings, and drizzle over the artichokes and oranges.

16. 16

    Cool to room temperature.

17. 17

    Just before serving, garnish with the cilantro and mint.

* Per serving · 4 servings · Values may vary.