Best Artichokes With Saffron And Almonds Recipes

Easy Steamed Artichokes image

Provided by Martha Stewart

Number Of Ingredients 5

4 medium artichokes (about 12 ounces each)
1 lemon, halved crosswise
Coarse salt
Easy Hollandaise
Butter, melted (optional)

Steps:

Prepare artichokes for steaming: Snap off tough outer leaves. Using a serrated knife, cut off top 1/3 of artichoke. Snip remaining sharp or spiky tips using kitchen shears. Trim stem so artichoke stands upright. Rub cut surfaces with lemon to prevent discoloration. Repeat with remaining artichokes and lemon.
Set a steamer basket in a large pot; add enough water so it reaches just below the basket. Squeeze lemon juice into water and add 1 tablespoon salt; bring to a boil. Place artichokes in steamer basket, stem-side up. Cover pot, and steam until heart is tender when pierced with a tip of a paring knife, and inner leaves pull out easily, 25 to 35 minutes; add more water to pot, if necessary. Serve warm or at room temperature with Easy Hollandaise or melted butter, if desired.

Artichokes with Garlic Saffron Sauce image

Yield Serves 2

Number Of Ingredients 9

2 artichokes
1/2 lemon
10 unpeeled garlic cloves
1 1/2 tablespoons white-wine vinegar
1/4 teaspoon dried orégano
1/8 teaspoon saffron threads, crumbled
1/4 teaspoon sugar
2 tablespoons olive oil
1 tablespoon minced fresh parsley leaves

Steps:

Cut off the stems of the artichokes with a stainless-steel knife, break off the tough outer leaves, and cut off the top fourth of each artichoke. Snip off the tips of the remaining artichoke leaves with scissors and rub the cut edges with the lemon half. Arrange the artichokes upright in a microwave-safe dish, add 1 inch water and the garlic, and cover the dish tightly with microwave-safe plastic wrap. Microwave the artichokes at high power (100%) for 15 to 20 minutes, or until the bases are tender.
While the artichokes are cooking, in a blender blend together 3 tablespoons warm water, the vinegar, the orégano, the saffron, the sugar, and the oil. Transfer the cooked artichokes to 2 plates. Peel the garlic, in the blender purée it with the vinegar mixture until the mixture is smooth, and stir in the parsley and salt and pepper to taste. Transfer the sauce to a bowl and serve it with the artichokes.