FNCC Challenge: Ellie Krieger Steamed Artichokes with Almond Saffron Dip





Posting from a hotel room...we have moved and are on our way back to the States, permanently!  I've done a few weeks of this challenge ahead of time...

This week's "chef" is Ellie Krieger, host of Healthy Appetite.  She has a lot of recipes with a lot of great comments so it was difficult to pick one.  Then I remembered the artichokes in my fridge and the decision was made.



This is a great recipe!  The dip is savory and fantastic with the artichokes, and also with other chopped raw veggies.

Steamed Artichokes with Almond Saffron Dip
adapted from Ellie Krieger's recipe at Foodtv.com
  • 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.
Per Serving:
Calories 200; Total Fat 10 g; (Sat Fat 1.5 g, Mono Fat 7 g, Poly Fat 2 g) ; Protein 9 g; Carb 22 g; Fiber 8 g; Cholesterol 0 mg; Sodium 170 mg

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3 comments:

Sarah said...

You are really ambitious!! Love that you cooked ahead. You are the star student this week ;) The flavors that go into this dish are all over the place (at least to me) so you know you are going to either love it or hate it. I'm pretty sure I would love it. Yum!!

heartnsoulcooking said...

GREAT!!! dip for artichokes.
Geri

The First-Year Wife said...

What a unique recipe! I've never had anything like this before, it might be worth a try!

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