4 as a side dish; 2 as a main dish
1 3/4 pounds medium or 2 1/4 pounds baby artichokes
1 tablespoon minced garlic
Dash red pepper flakes
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
1. Trim 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.
2. Cook 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.
3. When 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.
4. Add the orange juice, olives, almonds and parsley, and cook, stirring, just until they are heated through. Serve warm.