Recipe courtesy of Joan Nathan
Show: Cooking Live
Episode: Foods of Israel
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Total:
1 hr 30 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

Directions

Using a heavy casserole with a cover, saute the onions in the olive oil over low heat, covered, about 20 minutes. Uncover, add garlic and the artichokes, and increase heat. Continue to saute for a few more minutes. Add the chicken broth and salt and pepper, to taste. Bring to a boil and simmer, covered, for 30 minutes. Grind the almonds in a spice grinder and mix with the water. Whisk the mixture into the soup along with with saffron strands and the lemon juice. Reheat, sprinkle parsley on top, and serve.

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