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INGREDIENTS:

                      24 baby artichokes, prepared according to recipe for Trimmed Artichokes

                      4 large oranges
                      3 tablespoons extra-virgin olive oil
                      2 tablespoons balsamic vinegar
                      1 small red onion, thinly sliced

                      3/4 cup Kalamata olives or other brine-cured black olives 

Drain artichokes. Cook in large pot of boiling salted water 4 minutes. Drain and cool. Cut
into thin slices.

Grate enough orange peel to measure 1 teaspoon. Transfer peel to large bowl. Squeeze in
1/3 cup juice from 1 orange. Using small sharp knife, cut off peel and white pith from
remaining oranges. Cut oranges crosswise into 1/4-inch-thick slices; set aside. Mix oil and
vinegar into orange juice mixture in bowl. Season with salt and pepper. Mix in artichokes
and onion. Let stand 10 minutes.

Using slotted spoon, arrange artichokes and onions on platter. Garnish with orange slices
and olives. Drizzle vinaigrette from bowl over salad. 

Makes 6 servings.
                        

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