Artichokes with Saffron and Almonds recipe

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Ingredients

1 cup dried figs
1 cup boiling water
¼ teaspoon saffron threads
½ cup olive oil
4 pounds baby artichokes, halved and chokes removed
1 teaspoon kosher salt, or to taste
½ cup Spanish Marcona almonds
¼ cup white wine vinegar
1 teaspoon paprika

Nutrition Info

283.2 calories
carbohydrate: 29 g
cholesterol: : -
fat: 18.6 g
fiber: 12 g
protein: 5.3 g
saturatedFat: 2.3 g
servingSize: -
sodium: 299.4 mg
sugar: 14.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place figs in a bowl and cover with the boiling water. Allow the figs to plump for 5 minutes, then remove. Sprinkle 1/4 teaspoon of saffron threads into the remaining liquid, and allow to steep for 5 minutes.

  2. Heat olive oil in a large skillet over medium-high heat. Add artichokes, and toss until coated with oil. Pour in saffron water and salt. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the artichokes are tender, about 8 minutes.

  3. Uncover the artichokes and increase heat to medium-high. Add the figs, almonds, vinegar, and paprika. Cook and stir until all of the liquid has evaporated. Remove from the heat, recover, and allow to stand for 5 minutes before serving.

Recipe Yield

8 servings

Recipe Note

These artichokes are sauteed with figs, saffron, and Marcona almonds. This is a perfect spring recipe sure to please the crowd. Garnish the finished dish with sliced olives and a few saffron strands.

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