Steamed Artichokes with Almond Saffron Dip

4 artichokes
pinch saffron
1 T. boiling water
1/2 c. sliced almonds
2 T. extra virgin olive oil
1 small onion, chopped
1 c. nonfat, plain yogurt
1/4 c. flat-leaft parsley leaves
1 1/2 T. lemon juice
salt and freshly ground pepper to taste

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.

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.


Number of Servings: 4

Recipe submitted by SparkPeople user AZHIKERCHICK.