Recipe courtesy of Ellie Krieger
Print
Total:
1 hr 30 min
Active:
20 min
Yield:
4 servings, serving size 1 artichoke and 1/4 cup sauce
Level:
None

Nutrition Info

Healthy
Total:
1 hr 30 min
Active:
20 min
Yield:
4 servings, serving size 1 artichoke and 1/4 cup sauce
Level:
None

Nutrition Info

Healthy

Ingredients

  • 4 artichokes
  • Pinch saffron
  • 1 tablespoon boiling water
  • 1/4 cup sliced almonds
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, finely chopped
  • 1 cup nonfat plain yogurt
  • 1/4 cup flat-leaf parsley leaves
  • 1 1/2 tablespoons lemon juice
  • Salt and freshly ground black pepper

Directions

Watch how to make this recipe.

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.

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