Salade de Coeurs d'Artichauts à l'Orange

Description
Salade de coeurs dartichauts lorange.

Ingredients
4 artichokes (about 2 pounds)

1 lemon, halved crosswise

4 oranges

6 radishes, thinly sliced

12 Kalamata

2 tablespoons extra-virgin olive oil

1/2 teaspoon sweet paprika

salt to taste

Directions
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. Mix the olive oil

with the lemon juice. Drizzle over the salad. Sprinkle with paprika

and salt.

Serves 4.