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1
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.
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2
Let cool.
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3
About halfway through cooking check the water level and add more, if necessary.
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4
In a small bowl, stir together saffron and the tablespoon of boiling water.
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5
Toast the almonds in a small dry skillet over medium-high heat until beginning to brown, about 2 minutes.
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6
Remove the almonds and add 1 tablespoon of the oil to the pan.
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7
Add onion and cook until beginning to brown, 3 to 5 minutes.
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8
Add the garlic and cook until fragrant, about 30 seconds.
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9
Transfer to a bowl and let cool.
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10
In a food processor, grind the almonds until finely chopped.
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11
Add the saffron mixture, onion mixture, yogurt and parsley and puree until smooth.
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12
Transfer to a bowl and stir in the lemon juice and remaining 1 tablespoon olive oil.
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13
Season, to taste, with salt and pepper.
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14
Serve with the artichokes.
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15
Per Serving:
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16
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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17
Excellent source of: Fiber, Vitamin C, Folate, Vitamin K, Magnesium, Manganese
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18
Good source of: Protein, Vitamin A, Vitamin B6, Calcium, Copper, Iron, Phosphorus, Potassium
