Artichoke salad with orange

1. Peel and remove the green germ of the garlic and cut it into strips. Squeeze the lemon.

2. Heat oil in a pot and fry the garlic without coloring. Add the artichoke hearts, lemon juice and sprinkle with saffron. Pour water to cover. Add salt and pepper, stir gently and cook for 20 minutes over low heat.

3. Brush the oranges under water and cut into slices. Add to the pot and cook for 5 minutes. Let cool and cut the artichoke hearts into pieces.

4. Divide the artichoke salad and oranges into 4 bowls, sprinkle with the cooking sauce. Serve warm or cold.

Photo credit: Sucré Salé