Recipe courtesy of Ellie Krieger
Steamed Artichokes with Almond Saffron Dip
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- Total: 1 hr 30 min
- Prep: 20 min
- Cook: 1 hr 10 min
- Yield: 4 servings, serving size 1 artichoke and 1/4 cup sauce
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- Nutritional Analysis
- Per Serving
- Calories
- 200
- Total Fat
- 10 grams
- Saturated Fat
- 1.5 grams
- Sodium
- 170 milligrams
- Carbohydrates
- 22 grams
- Dietary Fiber
- 8 grams
- Protein
- 9 grams
- Total: 1 hr 30 min
- Prep: 20 min
- Cook: 1 hr 10 min
- Yield: 4 servings, serving size 1 artichoke and 1/4 cup sauce
-
- Nutritional Analysis
- Per Serving
- Calories
- 200
- Total Fat
- 10 grams
- Saturated Fat
- 1.5 grams
- Sodium
- 170 milligrams
- Carbohydrates
- 22 grams
- Dietary Fiber
- 8 grams
- Protein
- 9 grams
Ingredients
Directions
- Arrange the artichokes in a steamer basket set over at least 3 cups of water and steam, covered, until the leaves can be easily removed, about 1 hour. Let cool. About halfway through cooking check the water level and add more, if necessary.
- In a small bowl, stir together saffron and the tablespoon of boiling water. Toast the almonds in a small dry skillet over medium-high heat until beginning to brown, about 2 minutes. Remove the almonds and add 1 tablespoon of the oil to the pan. Add onion and cook until beginning to brown, 3 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Transfer to a bowl and let cool. In a food processor, grind the almonds until finely chopped. Add the saffron mixture, onion mixture, yogurt and parsley and puree until smooth. Transfer to a bowl and stir in the lemon juice and remaining 1 tablespoon olive oil. Season, to taste, with salt and pepper. Serve with the artichokes.
