Artichokes with Saffron and Almonds recipe
All Recipes Side Dish Vegetables
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 caloriescarbohydrate: 29 gcholesterol: : -fat: 18.6 gfiber: 12 gprotein: 5.3 gsaturatedFat: 2.3 gservingSize: -sodium: 299.4 mgsugar: 14.6 gtransFat: : -unsaturatedFat: : -
Directions Artichokes with Saffron and Almonds
Directions
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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.
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.
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.