Every time I saw artichokes, they look so very intimidating to me that I never wanted to try them. One day S, insisted to try something new and step out of my comfort zone. He suggested that I cook spinach and artichoke dip, as it tastes delicious and he loves it. This was motivating factor to try this intimidating vegetable.
First thing I had to learn was how to use artichoke and which part to eat/ not eat. I referred various videos on internet. If you are like me who is cooking and eating for first time then do refer to the link below. It is one the simplest and very well explained videos. The best part of this video is the Roasted almond and saffron dip recipe. It is so very delicious and so flavorful. Let's get started !!!
4 artichokes
Pinch saffron
1 tablespoon boiling water
1/4 cup sliced almonds
2 tablespoons olive oil
1 small onion, chopped
2 garlic cloves, finely chopped
1 cup nonfat plain yogurt
1/4 cup flat-leaf parsley leaves
1 1/2 tablespoons lemon juice
Salt and freshly ground black pepper
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.
For complete video on this, click on the link below -
http://www.foodnetwork.com/recipes/ellie-krieger/steamed-artichokes-with-almond-saffron-dip-recipe.html
First thing I had to learn was how to use artichoke and which part to eat/ not eat. I referred various videos on internet. If you are like me who is cooking and eating for first time then do refer to the link below. It is one the simplest and very well explained videos. The best part of this video is the Roasted almond and saffron dip recipe. It is so very delicious and so flavorful. Let's get started !!!
Ingredients
4 artichokes
Pinch saffron
1 tablespoon boiling water
1/4 cup sliced almonds
2 tablespoons olive oil
1 small onion, chopped
2 garlic cloves, finely chopped
1 cup nonfat plain yogurt
1/4 cup flat-leaf parsley leaves
1 1/2 tablespoons lemon juice
Salt and freshly ground black pepper
Directions
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.
For complete video on this, click on the link below -
http://www.foodnetwork.com/recipes/ellie-krieger/steamed-artichokes-with-almond-saffron-dip-recipe.html
