Artichokes Braised With Saffron, Black Olives And Almonds

By á-174942

Ingredients

• 1 3/4 pounds medium artichokes (or 2 1/4 lbs baby artichokes)
• 1 tablespoon minced garlic
• 1 dash red pepper flakes
• 1 dash saffron
• 1/2 teaspoon orange zest
• 1/2 teaspoon salt
• 1/4 cup olive oil
• 1/2 cup water
• 1 tablespoon orange juice
• 2 tablespoons chopped black olives
• 1 tablespoon slivered almonds
• 1 tablespoon minced parsley

Details

Servings 4

Preparation

Step 1

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, 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.

Each serving: 177 calories; 3 grams protein; 10 grams carbohydrates; 4 grams fiber; 15 grams fat; 2 grams saturated fat; 0 cholesterol; 399 mg. sodium.