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Vegetables, Vegetarian

Artichokes braised with saffron, black olives and almonds

Artichokes braised with saffron, black olives and almonds
Los Angeles Times

Larayne, the owner of my wife's favorite clothes shop, was extolling the virtues of a particularly snazzy gray suit: "This is the base," she said, "then you can add other pieces to make it your own." At this point she ... Read more

Total time: 30 minutes | Serves 2 to 4
  • 1 3/4 pounds medium or 2 1/4 pounds baby artichokes
  • 1 tablespoon minced garlic
  • Dash red pepper flakes
  • Dash saffron
  • 1/2 teaspoon orange zest
  • 1/2 teaspoon salt
  • 1/4 cup olive oil
  • 1/2 cup water
  • 1 tablespoon orange juice
  • 2 tablespoons chopped black olives
  • 1 tablespoon slivered almonds
  • 1 tablespoon minced parsley

Step 1Trim 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.

Step 2Cook 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.

Step 3When 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.

Step 4Add the orange juice, olives, almonds and parsley, and cook, stirring, just until they are heated through. Serve warm.


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