Source: dLife

A salad with artichokes, oranges, onion and olives flavored with balsamic vinegar.

Servings

1 cup cold water
1 tbsp fresh lemon juice
9 fresh artichokes (baby artichokes)
3 medium oranges
3 tbsp olive oil
2 tbsp balsamic vinegar
0.25 tsp salt
0.25 tsp black pepper
1 Onion, red, fresh, small, whole , thinly sliced
6 oz pitted calamata olives , 3/4 cup (or other black olives)

1 In a medium bowl, combine the 1 cup water and lemon juice and set aside.
2 Wash artichokes and trim stems. Peel and snap back leaves at the base until you reach the leaves that have yellow at the bottom.
3 Cut off the top one third of the leaves. Cut each artichoke into quarters lengthwise.
4 Place artichoke quarters in the bowl with lemon and water and let stand for 10 minutes.
5 In a large saucepan, bring 2 inches water to a boil and add artichokes. Reduce heat. Simmer, covered, about 10 minutes or until artichokes are tender. Drain well.
6 Meanwhile, finely shred enough orange peel to measure 1 teaspoon. Juice 1 orange (you should have 1/3 cup juice).
7 In a large bowl, combine the orange peel, orange juice, olive oil, balsamic vinegar, salt and pepper.
8 Add artichokes, onion, and olives and stir to coat. Let stand for 10 minutes.
9 Peel remaining 2 oranges. Slice crosswise into 1/4 inch slices. Add to artichoke mixture. Gently toss mixture.
10 Arrange artichokes, onion slices, olives, and orange slices on salad plates.

To ensure that artichokes keep their bright green color, add them to a bowl of water and lemon juice as you trim and clean them.