Artichokes with Saffron and Almonds

Ingredients

• 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...

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