Artichoke Salad with Oranges

Rinse artichokes and remove hard outer leaves, peel stems. Leave very small artichokes whole, halve or quarter the other ones. Sprinkle with lemon juice. Crush garlic cloves with the heel of your hand. 

Heat olive oil in a large Dutch oven. Add artichokes and garlic cloves, season with salt and coarsely ground pepper. Saute briefly and add approximately 100 ml (approximately 2/5 cup) of water and rosemary sprigs. Simmer, covered, for about 10-15 minutes on medium heat. Uncover and let cool in the pot. 

Peel oranges with a sharp knife carefully, removing as much pith as possible. Fillet oranges, collecting all resulting juice. Squeeze juice from remaining parts. Heat butter with honey in the pan and add orange segments and juice. Remove from heat.