Artichokes with Saffron and Almonds

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.

Step: 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.

Step: 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.

Step: 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.

Per Serving: 283 calories; protein 5.3g; carbohydrates 29g; fat 18.6g; sodium 299.4mg.

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