Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Artichoke | 1 medium (128g) | 60 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 artichokes (about 2 pounds)
- 1 lemon, halved crosswise
- 4 oranges
- 6 radishes, thinly sliced
- 12 Kalamata olives
- 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 olives.
Mix the olive oil with the lemon juice. Drizzle over the salad. Sprinkle with paprika and salt.
Category:Malawian Recipes
Category:Malawian Salads