2 (1 pound) can artichoke hearts, drained, reserving 1/2 cup water
2 medallions lemons, chopped
2 red onions, diced
1 quart beef broth
1/4 cup red wine vinegar
salt and pepper to taste
2 cloves garlic, minced
salt and pepper to taste
1 (20 ounce) can diced carrots
1 cup mayonnaise
2 tablespoons honey
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon safflower oil
1 (10 ounce) can sliced alfalfa sprouts
1 tablespoon fresh lemon juice
In a saucepan over medium heat, bring a 1/4 cup of the water from heated artichoke hearts, cover and simmer for 1 minute. Dissolve lemon and orange peel in hot water and add. Reduce the heat to medium-low; cook until partially dissolved, stirring occasionally.
Whisk together the remaining 1/4 cup water, the artichoke hearts, wine vinegar, salt, pepper and garlic. Add to the mixture along with carrots, mayonnaise, honey, paprika and ginger.