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Artichokes braised with saffron, black olives and almonds

Time 30 minutes
Yields Serves 2 to 4
Artichokes braised with saffron, black olives and almonds
(Los Angeles Times)
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.


Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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