Ingredients Jump to Instructions ↓

  1. 1 3/4 lbs 794g / 28oz Medium artichokes

  2. 2 1/4 lbs baby artichokes

  3. 1 tablespoon 15ml Minced garlic

  4. 1 pinch Red pepper flakes

  5. 1 pinch Saffron

  6. 1/2 teaspoon 2 1/2ml Orange zest

  7. 1/2 teaspoon 2 1/2ml Salt

  8. 1/4 cup 59ml Olive oil

  9. 1/2 cup 118ml Water

  10. 1 tablespoon 15ml Orange juice

  11. 2 tablespoons 30ml Chopped black olives

  12. 1 tablespoon 15ml Slivered almonds

  13. 1 tablespoon 15ml Minced parsley

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. 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. 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. Add the orange juice, olives, almonds and parsley, and cook, stirring, just until they are heated through. Serve warm.


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