Artichokes with Saffron and Almonds

Artichokes with Saffron and Almonds
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  • 1 teaspoon paprika
  • ¼ cup white wine vinegar
  • ½ cup Spanish Marcona almonds
  • 1 teaspoon kosher salt, or to taste
  • 4 pounds baby artichokes, halved and chokes removed
  • ½ cup olive oil
  • ¼ teaspoon saffron threads
  • + 2 more ingredients
    • 1 cup boiling water
    • 1 cup dried figs

1. Place figs in a bowl and cover with the boiling water. Allow the figs to plump for 5 minutes, then remove. Sprinkle 1/4 teaspoon of saffron threads into the remaining liquid, and allow to steep for 5 minutes. 2. Heat olive oil in a large skillet over medium-high heat. Add artichokes, and toss...

View full recipe at SpringPad


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