Salade de Coers d'Artichauts a l'Orange (Morocco, Algeria)

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SALADE DE COEURS D’ARTICHAUTS À L’ORANGE (ARTICHOKE HEART AND ORANGE SALAD)

 

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.

 

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 ¼-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.

 

country : Morocco, Algeria

course : salad

 

source : North Africa : The Vegetarian Table / Kitty Morse

 

 

 

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