We paired this relish with sauteed shrimp. It also goes well with fish, chicken, or pork.
Photography: Johnny Miller
Source: Everyday Food, December 2012
Prep Time 15 minutes
Total Time 20 minutes
Yield Makes 3 cups
1 medium red onion, diced medium
1/4 cup olive oil
1 cup marinated artichoke hearts, drained and cut into bite-size pieces
Salt and pepper
Remove half the zest from lemon and orange in long strips. Dice small and add to a small saucepan with onion and oil. Bring to a simmer over medium-low and cook until onion is softened, 5 minutes.
Meanwhile, using a sharp knife, cut away peel and pith from citrus and discard. Working over a medium bowl, cut out segments, then squeeze juice from membranes. Halve orange segments. Let onion mixture cool to room temperature, then add to bowl. Toss with artichokes and season with salt and pepper.