Source: dLife

Citrus and fennel marinated artichokes.

Servings

28 oz canned artichokes hearts, drained , quartered
2 medium oranges , peeled and cut into segments
1 tbsp sherry vinegar
2 tsp extra virgin olive oil
1 tsp grated orange peel
0.5 tsp ground cumin
0.5 tsp ground oregano
0.5 tsp fennel seed , lightly crushed
0.25 tsp salt

1 In a medium glass or ceramic bowl mix all of the ingredients together and marinate either at room temperature for 4 hours or in the refrigerator overnight.

Place the fennel seeds in a plastic bag with a zip top seal and lightly crush with a rolling pin or can.