Artichokes With Saffron And Almonds Recipes

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STEAMED ARTICHOKES WITH ALMOND SAFFRON DIP



Steamed Artichokes with Almond Saffron Dip image

Provided by Ellie Krieger

Categories     appetizer

Time 1h30m

Yield 4 servings, serving size 1 artichoke and 1/4 cup sauce

Number Of Ingredients 11

4 artichokes
Pinch saffron
1 tablespoon boiling water
1/4 cup sliced almonds
2 tablespoons olive oil
1 small onion, chopped
2 garlic cloves, finely chopped
1 cup nonfat plain yogurt
1/4 cup flat-leaf parsley leaves
1 1/2 tablespoons lemon juice
Salt and freshly ground black pepper

Steps:

  • Arrange the artichokes in a steamer basket set over at least 3 cups of water and steam, covered, until the leaves can be easily removed, about 1 hour. Let cool. About halfway through cooking check the water level and add more, if necessary.
  • In a small bowl, stir together saffron and the tablespoon of boiling water. Toast the almonds in a small dry skillet over medium-high heat until beginning to brown, about 2 minutes. Remove the almonds and add 1 tablespoon of the oil to the pan. Add onion and cook until beginning to brown, 3 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Transfer to a bowl and let cool. In a food processor, grind the almonds until finely chopped. Add the saffron mixture, onion mixture, yogurt and parsley and puree until smooth. Transfer to a bowl and stir in the lemon juice and remaining 1 tablespoon olive oil. Season, to taste, with salt and pepper. Serve with the artichokes.

Nutrition Facts : Calories 200, Fat 10 grams, SaturatedFat 1.5 grams, Sodium 170 milligrams, Carbohydrate 22 grams, Fiber 8 grams, Protein 9 grams

SAFFRON ALMONDS



Saffron Almonds image

Easy to make but a luxurious and unexpected bar snack, that's these saffron almonds.

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Time 20m

Number Of Ingredients 4

2 tablespoons extra-virgin olive oil
1/4 teaspoon saffron threads
1 1/2 cups blanched almonds
Kosher salt

Steps:

  • Heat oil and saffron in a small skillet over medium. When oil shimmers, add almonds and cook, stirring frequently, until golden brown, 5 to 7 minutes. Transfer to a bowl; season with salt. Let cool completely. Serve immediately, or store in an airtight container at room temperature up to 1 week.

ARTICHOKES WITH SAFFRON AND ALMONDS



Artichokes with Saffron and Almonds image

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.

Provided by Talking Head

Categories     Vegetable Side Dishes

Time 40m

Yield 8

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 283.2 calories, Carbohydrate 29 g, Fat 18.6 g, Fiber 12 g, Protein 5.3 g, SaturatedFat 2.3 g, Sodium 299.4 mg, Sugar 14.6 g

ARTICHOKES WITH GARLIC SAFFRON SAUCE



Artichokes with Garlic Saffron Sauce image

Categories     Microwave     Garlic     Appetizer     Side     Quick & Easy     Low Cal     Lemon     Saffron     Artichoke     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 9

2 artichokes
1/2 lemon
10 unpeeled garlic cloves
1 1/2 tablespoons white-wine vinegar
1/4 teaspoon dried orégano
1/8 teaspoon saffron threads, crumbled
1/4 teaspoon sugar
2 tablespoons olive oil
1 tablespoon minced fresh parsley leaves

Steps:

  • Cut off the stems of the artichokes with a stainless-steel knife, break off the tough outer leaves, and cut off the top fourth of each artichoke. Snip off the tips of the remaining artichoke leaves with scissors and rub the cut edges with the lemon half. Arrange the artichokes upright in a microwave-safe dish, add 1 inch water and the garlic, and cover the dish tightly with microwave-safe plastic wrap. Microwave the artichokes at high power (100%) for 15 to 20 minutes, or until the bases are tender.
  • While the artichokes are cooking, in a blender blend together 3 tablespoons warm water, the vinegar, the orégano, the saffron, the sugar, and the oil. Transfer the cooked artichokes to 2 plates. Peel the garlic, in the blender purée it with the vinegar mixture until the mixture is smooth, and stir in the parsley and salt and pepper to taste. Transfer the sauce to a bowl and serve it with the artichokes.

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