artichoke and orange salad

insalata all' arancia

4 servings

• Juice of 1 lemon (about 2 tablespoons)
• 16 baby artichokes, trimmed and thinly sliced
• 1 medium shallot, thinly sliced
• Salt
• 8 thin slices pancetta
• 2 navel oranges, cut into segments
• 1 small head radicchio, cut into strips
• 12 thin slices French bread, lightly toasted
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon finely chopped flat-leaf parsley
• Freshly ground black pepper

Place the lemon juice in a large bowl. Thinly slice the artichokes and toss them immediately with the lemon juice. Add the shallot and a generous pinch of salt. Cover with cold water and marinate, chilled, for 2 hours.

Drain the artichokes and shallot; transfer to a large bowl. In a medium nonstick skillet over medium heat, cook pancetta, turning occasionally, until crisp, 3 to 5 minutes; drain on paper towels and add to bowl with artichokes. Add the orange, radicchio, toasted bread, oil, and parsley; toss to combine. Season to taste with salt and pepper.