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Artichokes with Saffron and Almonds

Talking Head

"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."
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Ingredients

40 m servings 283 cals
Original recipe yields 8 servings

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Directions

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  1. 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.
  2. 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.
  3. 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


Per Serving: 283 calories; 18.6 g fat; 29 g carbohydrates; 5.3 g protein; 0 mg cholesterol; 299 mg sodium. Full nutrition

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Reviews

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This is really simple and really good. Regular almonds will do in a pinch, and I subbed sherry for the vinegar.