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Artichokes with Saffron and Almonds

SUBMITTED BY: Talking Head

"These artichokes are sauteed with figs, saffron, and Marcona almonds. Serve this at a tapas party or as a side dish, it's a perfect Spring recipe sure to be a crowd pleaser! Garnish the finished dish with sliced olives and a few saffron strands."
PREP TIME  10 Min
COOK TIME  15 Min
READY IN  25 Min
SERVINGS & SCALING
Original recipe yield: 8 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 cup dried figs
  • 1 cup boiling water
  • 1/4 teaspoon saffron threads
  • 1/2 cup olive oil
  • 4 pounds baby artichokes, halved and chokes removed
  • 1 teaspoon kosher salt, or to taste
  • 1/2 cup Spanish Marcona almonds
  • 1/4 cup white wine vinegar
  • 1 teaspoon paprika

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.
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Recipe Submitter:

Talking Head
Cooking Level: Expert
Home Town: Nasik, Maharashtra, India
Living In: Sterling, Virginia, USA
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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 280

  • Total Fat: 18.5g
  • Cholesterol: 0mg
  • Sodium: 326mg
  • Total Carbs: 28.3g
  •     Dietary Fiber: 9g
  • Protein: 5.9g

VIEW DETAILED NUTRITION

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