Artichoke and Orange Salad with Saffron and Mint

• 1 1/2 lemons, juiced
• 15 fresh baby artichokes, or 15 frozen artichoke hearts or bottoms
• 2 tablespoons olive oil
• 2 cloves garlic, peeled and thinly sliced
• 1 1/3 cups orange juice
• Salt and freshly ground pepper to taste
• 4 Valencia or other thin-skinned oranges
• 1 tablespoon sugar, or to taste
• Pinch of saffron
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh mint

1. If using fresh artichokes, pour about 4 cups water and the juice of half a lemon into a large bowl.
2. Break off the outer leaves of the artichokes, leaving only the tender inner ones.
3. Trim off the tips and the rough parts of the stems, and drop the artichokes into the acidulated water.
4. Heat the olive oil in a saute pan over medium heat, and cook the garlic for about a minute, or until fragrant.
5. Stir in the remaining lemon juice, 1 cup of the orange juice, and salt and freshly ground pepper to taste.
6. Bring the liquid to a boil, and add the artichokes.
7. Reduce the heat to low, and cook the artichokes, covered, for about 10 minutes for frozen hearts and 20 minutes for fresh, or until tender.
8. Remove the artichokes with a slotted spoon to a serving dish, reserving the cooking liquid.
9. While the artichokes are cooking, section the oranges by cutting off the skin and white pith and cutting in between the white membranes.
10. Put the orange segments in a small skillet with the remaining 1/2 cup orange juice, the sugar, and the saffron.
11. Cook over medium heat for about 5 minutes.
12. With a slotted spoon, transfer the glazed orange segments to the serving dish.
13. Reduce the liquid in the pan until syrupy, about 5 more minutes.
14. Pour the artichoke-cooking juices into the syrup skillet.
15. Reduce over high heat to a few tablespoons, adjust the seasonings, and drizzle over the artichokes and oranges.
16. Cool to room temperature.
17. Just before serving, garnish with the cilantro and mint.

lemons, artichokes, olive oil, garlic, orange juice, salt, valencia, sugar, saffron, fresh cilantro, fresh mint

Taken from www.epicurious.com/recipes/food/views/artichoke-and-orange-salad-with-saffron-and-mint-373952 (may not work)