4 artichokes (about 2 pounds)
1 lemon, halved crosswise
4 oranges
6 radishes, thinly sliced
12 Kalamata olives
2 tablespoons extra-virgin olive oil
1/2 teaspoon sweet paprika
salt to taste

In a large pan of boiling water, cook the artichokes and half a
lemon, covered, until the artichokes are barely tender, 20 to 25
minutes. Drain and set aside to cool.
Pull off the artichoke leaves and cut the fuzzy choke out of each artichoke.
Slice the hearts into wedges and set aside.
Squeeze the juice of the other lemon half and set aside.
Over a large bowl, peel and section the oranges, discarding the seeds and the white pith.
To serve, alternate the orange sections and artichoke wedges on individual plates.
Garnish with radish slices and olives.
Mix the olive oil with the lemon juice. Drizzle over the salad. Sprinkle with paprika and salt.