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Friday, August 27, 2010

Artichokes Braised with Saffron, Black Olives and Almonds

Artichokes Braised with Saffron, Black Olives and Almonds

 
 Side Dish Vegetables Spices Nuts Warm   
     
 
 Ingredients 
   
 • 1 3/4 lb medium artichokes • (or 2 1/4 lbs baby artichokes) • 1 tbl minced garlic • 1 dsh red pepper flakes • 1 dsh Baby Brand Saffron • 1/2 tsp orange zest • 1/2 tsp salt • 1/4 cup olive oil • 1/2 cup water • 1 tbl orange juice • 2 tbl chopped black olives • 1 tbl slivered almonds • 1 tbl minced parsley 
   
 Preparation 
   
 
  • Trim the artichokes. If using mediums, quarter them lengthwise. Place them in a bowl of acidulated water (water with a little vinegar, lemon or lime juice) to prevent discoloration. Drain.
  • Cook the artichokes, garlic, red pepper flakes, Baby Brand Saffron, orange zest, salt, olive oil and water over medium heat in a large, covered skillet until the artichokes are tender, about 15 minutes. Shake the pan from time to time to stir the contents. If necessary, add a little more water to keep the bottom covered.
  • When the artichokes are easily pierced with a knife, remove the lid and raise the heat to high. Cook, stirring, until only a thin coating of liquid remains on the bottom of the pan, about 3 minutes.
  • Add the orange juice, olives, almonds and parsley, and cook, stirring, just until they are heated through. Serve warm.
  • This recipe yields 4 side dish or 2 main dish servings.

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