Steamed Artichokes with Almond Saffron Dip

Name: Steamed Artichokes with Almond Saffron Dip
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT1H10M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 4 servings, serving size 1 artichoke and 1/4 cup sauce
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

Recipe courtesy of Ellie Krieger

Watch how to make this recipe.

Steamed Artichokes with Almond Saffron Dip

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Yield: 4 servings, serving size 1 artichoke and 1/4 cup sauce
Nutritional Analysis

Per Serving

Calories

200

Total Fat

10 grams

Saturated Fat

1.5 grams

Sodium

170 milligrams

Carbohydrates

22 grams

Dietary Fiber

8 grams

Protein

9 grams

Total: 1 hr 30 min
Prep: 20 min
Cook: 1 hr 10 min

Yield: 4 servings, serving size 1 artichoke and 1/4 cup sauce
Nutritional Analysis

Per Serving

Calories

200

Total Fat

10 grams

Saturated Fat

1.5 grams

Sodium

170 milligrams

Carbohydrates

22 grams

Dietary Fiber

8 grams

Protein

9 grams

Total: 1 hr 30 min
Prep: 20 min
Cook: 1 hr 10 min

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

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.