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.