Artichoke Salad with Oranges

Ingredients

• 12 small artichokes (baby artichokes)
• 50 ml lemon juice
• 2 cloves garlic
• 6 tbsp Olive oil
• Salt
• Pepper (freshly ground)
• 4 sprigs Rosemary
• 4 oranges
• 2 tbsp butter
• 1 tbsp honey

Instructions

1. 1.

   Clean and rinse the artichokes, removing outer tough leaves and trimming tips if needed. Peel the stems. Leave very small artichokes whole; halve or quarter the larger ones. After cleaning, drizzle each with lemon juice to prevent browning. Press unpeeled garlic cloves against your palm.

2. 2.

   Heat olive oil in a large pot over medium heat. Add the artichokes, then the garlic cloves, season with salt and generously sprinkle coarse pepper. Sauté briefly while turning, then pour in about 100 ml water and add rosemary sprigs. Cover and simmer for 10–15 minutes. Let the artichokes cool slightly in the pot.

3. 3.

   Meanwhile, peel the oranges with a sharp knife, removing the white pith. Slice fruit from the segments and catch the juice that drips out. Squeeze any remaining juice from the orange skins. In a small pan, melt butter with honey and add the orange juice; remove from heat.

4. 4.

   Combine the oranges with the artichokes and rosemary, plate, and serve warm with crusty bread.