Steamed Artichokes with Almond Saffron Dip (Ellie Krieger) |
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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 4 |
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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:
1. 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.
2. 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.
3. Per Serving:
4. 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
5. Excellent source of: Fiber, Vitamin C, Folate, Vitamin K, Magnesium, Manganese
6. Good source of: Protein, Vitamin A, Vitamin B6, Calcium, Copper, Iron, Phosphorus, Potassium
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