Artichokes can stand up to the most assertive of flavors. This recipe pushes that theory to the limit, with orange zest, black olives and red pepper flakes (to say nothing of almonds and parsley). The addition of saffron makes the whole dish sing.
4 SIDE DISHES, 2 MAIN DISHES
1¾ |
pounds medium or 2¼ pounds baby artichokes, pared (see sidebar) and placed in acidulated water (if using medium artichokes, quarter them lengthwise) |
1 |
tablespoon minced garlic |
½ |
teaspoon finely grated orange zest |
½ |
teaspoon salt |
|
Dash red pepper flakes |
|
Dash saffron |
½ |
cup water |
¼ |
cup olive oil |
1 |
tablespoon fresh orange juice |
2 |
tablespoons chopped, pitted oil-cured black olives |
1 |
tablespoon slivered almonds |
1 |
tablespoon minced fresh parsley |
Cook the artichokes, garlic, orange zest, salt, red pepper flakes, saffron, water and olive oil in a large, covered skillet over medium heat 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.