For the dressing:
¼ cup fresh orange juice
½ teaspoon orange flower water
1 tablespoon white vinegar
1 teaspoon minced shallots
Salt to taste
½ teaspoon freshly ground white pepper
½ cup extra virgin olive oil
For the salad:
1 medium Artichoke
¼ bunch fresh parsley
Salt to taste
1 tablespoon fresh Pomegranate seeds
Maldon Salt to taste
¼ cup fresh arugula leaves
1. For the dressing: Put the orange juice, orange flower water, vinegar, shallots, salt and pepper in a small mixing bowl. Whisk together briskly and slowly pour in the olive oil until well combined. Set aside.
2. For the salad: Use a serrated knife to cut off the top half of artichoke and the bottom stem. Break off and discard all of the exterior leaves until you reach the pale green, tender center leaves. Pry apart the leaves with your fingers and use a spoon to scrape out the white, hairy center (choke). Use a small knife to peel away the tough outer layer around the base of the artichoke, until you reach the soft white flesh. Put the trimmed artichoke into a bowl of cold water. Add the parsley to the bowl to stop the artichoke from oxidizing and coloring.
3. Bring a small pot of salted water to a boil. Add the artichoke and cook until tender, 6-8 minutes. Drain, and once cooled, cut the artichoke into 1/6 segments and return to the cold parsely water.
4. Slice off the top and bottom of the orange. Rest it on a chopping board, and using a chef’s knife, cut off all the peel and pith by cutting around the orange. Slice along the sides of each segment and pull out the segment. Cut each segment in half and set aside.
5. To serve: Place the artichoke segments on a salad plate. Place the orange pieces around the artichokes.
6. Drizzle about 1 tablespoon of the dressing over the artichokes and oranges, reserving the rest for another use, and garnish with pomegranate seeds. Season to taste with Maldon salt and top with arugula leaves.