Artichokes > Side Dishes > Artichokes with Saffron & Almonds >
Artichokes with Saffron & Almonds
1 C dried figs
1 C boiling water
1/4 tsp. saffron threads
1/2 C olive oil
4 LBS baby artichokes, halved & chokes removed
1 tsp. kosher salt (or to taste)
1/2 C almonds, sliced or slivered
1/4 C white wine vinegar
1 tsp. paprika
Place figs in a bowl and cover with boiling water. Allow figs to plump for five minutes, and then remove. Sprinkle 1/4 teaspoon saffron threads into remaining liquid; allow to steep for five minutes. Heat olive oil in a large skillet over medium-high heat. Add artichokes; toss until coated with oil. Pour in saffron water and salt. Bring to a boil; reduce heat to medium-low. Cover and simmer until artichokes are tender, about eight minutes. Uncover artichokes and increase heat to medium-high. Add figs, almonds, vinegar and paprika. Cook and stir until all liquid has evaporated. Remove from heat; recover and allow to stand for five minutes before serving.
Related Link:
Food Fare Culinary Collection: Artichokes
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