Artichokes Braised With Saffron, Black Olives And Almonds

Recipe Ingredients

1 3/4 lbs	794g / 28oz	Medium artichokes = (or 2 1/4 lbs baby artichokes)
1 tablespoon	15ml	Minced garlic
1 pinch		Red pepper flakes
1 pinch		Saffron
1/2 teaspoon	2.5ml	Orange zest
1/2 teaspoon	2.5ml	Salt
1/4 cup	59ml	Olive oil
1/2 cup	118ml	Water
1 tablespoon	15ml	Orange juice
2 tablespoons	30ml	Chopped black olives
1 tablespoon	15ml	Slivered almonds
1 tablespoon	15ml	Minced parsley

Recipe Instructions

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.

Source:
"The Los Angeles Times, 03-24-2004"

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