Artichoke with Orange Salsa Over Pasta

From the brain of moi.

Artichokes

4 small to medium sized artichokes (purple artichokes add a nice fresh look to the meal)

Simmer covered over low heat for an hour or so, or cook in your usual fashion, whatever that may be.

Pasta

Pasta for 4
1 yellow bell pepper halved then sliced
1 large tomato chunked
1 large shallot
Other vegetables as desired
Salt
Pepper
Olive Oil
White vinegar
Fresh basil: chopped

Prep pasta according to box directions. Drain. I suggest linguine.

Lightly sautee pepper, shallows, and other vegetables in olive oil.

Combine cooked pasta and vegetables in a bowl, toss with a light drizzle of olive oil and white vinegar, add salt, pepper, and basil to taste. This should be a light pasta, but still flavorful.
Set aside.

Orange Salsa
From http://www.fatfree.com/recipes/salsas/orange-salsa, altered

2 large (Florida) oranges, peeled, pith removed and diced (1 1/2 c)
I used California tangerines for a sweeter flavor. This took about 8 tangerines, and peeling each wedge sucked. I'd probably do it again, though.
1 large tomato, seeded and diced (1 c)
1 c minced red onion
1 t minced garlic
1 t minced ginger root
1/4 jalapeno chili pepper, minced fine (1 t)
1/4 t salt
1 T fresh cilantro

In a bowl combine all ingredients except the cilantro and chill, covered, until ready to serve. Before serving, stir in the cilantro.

Presentation
Place salsa in a serving bowl to allow each individual to serve themselves.

Dish up pasta to cover base of plate.
Make a hole in the middle of the pasta and place artichoke in the middle. Spread the petals out to increase size.

Garnish with cilantro and basil as desired.