Steamed Artichokes with Almond Saffron Dip

1. 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.

2. 2

   Let cool.

3. 3

   About halfway through cooking check the water level and add more, if necessary.

4. 4

   In a small bowl, stir together saffron and the tablespoon of boiling water.

5. 5

   Toast the almonds in a small dry skillet over medium-high heat until beginning to brown, about 2 minutes.

6. 6

   Remove the almonds and add 1 tablespoon of the oil to the pan.

7. 7

   Add onion and cook until beginning to brown, 3 to 5 minutes.

8. 8

   Add the garlic and cook until fragrant, about 30 seconds.

9. 9

   Transfer to a bowl and let cool.

10. 10

    In a food processor, grind the almonds until finely chopped.

11. 11

    Add the saffron mixture, onion mixture, yogurt and parsley and puree until smooth.

12. 12

    Transfer to a bowl and stir in the lemon juice and remaining 1 tablespoon olive oil.

13. 13

    Season, to taste, with salt and pepper.

14. 14

    Serve with the artichokes.

15. 15

    Per Serving:

16. 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

17. 17

    Excellent source of: Fiber, Vitamin C, Folate, Vitamin K, Magnesium, Manganese

18. 18

    Good source of: Protein, Vitamin A, Vitamin B6, Calcium, Copper, Iron, Phosphorus, Potassium

* Per serving · 4 servings · Values may vary.