Moroccan Artichoke Heart and Orange Salad
Morocco, Algeria
Maman Darmon, my great-grandmother, used to make this salad with Seville oranges, the sour ones used for making marmalade, but this recipe uses sweet navel or Valencia oranges. Use only the artichoke hearts for this dish. Reserve the leaves and serve them on another occasion with a savory dip.
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- 4 artichokes (about 2 pounds)
- 1 lemon, halved crosswise
- 4 oranges
- 6 radishes, thinly sliced
- 12 Kalamata olives
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon sweet paprika
- Salt to taste
In a large pan of boiling water, cook the artichokes and half a lemon, covered, until the artichokes are barely tender, 20 to 25 minutes. Drain and set aside to cool. Pull off the artichoke leaves and cut the fuzzy choke out of each artichoke. Slice the hearts into <-inch wedges and set aside. Squeeze the juice of the other lemon half and set aside. Over a large bowl, peel and section the oranges, discarding the seeds and the white pith. To serve, alternate the orange sections and artichoke wedges on individual plates. Garnish with radish slices and olives. Mix the olive oil with the lemon juice. Drizzle over the salad. Sprinkle with paprika and salt.
Serves 4.
From "North Africa: The Vegetarian Table" by Kitty Morse
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