16 cooked baby artichokes
1/4 cup each orange juice and olive oil
1 tablespoon balsamic vinegar
Salt and pepper, to taste
2 peeled oranges
1 small red onion (sliced into thin rings)
1/2 cup black olives

Preparation Instructions:

Cut artichokes into quarters or slices. In bowl, toss artichokes with mixture of orange juice, oil, vinegar, salt, and pepper; let stand for 10 minutes. With slotted spoon, remove artichokes to salad platter. Scatter with slices or sections of oranges, red onion rings and olives. Drizzle with remaining dressing. Makes 4 servings.