Steamed Artichokes with Almond Saffron Dip

2008, Ellie Krieger, All Rights Reserved
TOTAL TIME: 1 hr 30 min
Prep: 20 min
Inactive Prep: --
Cook: 1 hr 10 min
YIELD: 4 servings, serving size 1 artichoke and 1/4 cup sauce


  • 4 artichokes
  • Pinch saffron
  • 1 tablespoon boiling water
  • 1/4 cup sliced almonds
  • 2 tablespoons olive oil
  • 1 small onion, chopped
recipe tools


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.

Per Serving:

Calories 200; Total Fat 10 g; (Sat Fat 1.5 g, Mono Fat 7 g, Poly Fat 2 g) ; Protein 9 g; Carb 22 g; Fiber 8 g; Cholesterol 0 mg; Sodium 170 mg
Excellent source of: Fiber, Vitamin C, Folate, Vitamin K, Magnesium, Manganese
Good source of: Protein, Vitamin A, Vitamin B6, Calcium, Copper, Iron, Phosphorus, Potassium




what's hot

Sugar Showdown

Get Cooking Channel on your TV.