Steamed Artichokes with Almond Saffron Dip

One of my favorite artichoke experiences is when I found them in the food basement of Hankyu Department Store in Osaka. I had not had one in years and I really wanted these. They had two. Just two. The problem was they were about $20.00 each. Oh, my, should I buy one? You betcha! I bought up both of the babies and had a feast when I got home!

This is one of my favorite dipping sauces, by Ellie Krieger. I made it last Saturday for Suella and Joey. While not particularly low in fat it's very healthy as are all her recipes. If you have not watched her show on the Food Network, "Healthy Appetite with Ellie Krieger" you really must. She really teaches you about healthy cooking without lecturing.

This is a very healthy and delicious way to enjoy your artichokes.

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

Instructions

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. Let cool. About halfway through cooking check the water level and add more, if necessary.
2. In a small bowl, stir together saffron and the tablespoon of boiling water.
3. Toast the almonds in a small dry skillet over medium-high heat until beginning to brown, about 2 minutes.
4. Remove the almonds and add 1 tablespoon of the oil to the pan.
5. Add onion and cook until beginning to brown, 3 to 5 minutes.
6. Add the garlic and cook until fragrant, about 30 seconds.
7. Transfer to a bowl and let cool.
8. In a food processor, grind the almonds until finely chopped.
9. Add the saffron mixture, onion mixture, yogurt and parsley and puree until smooth.
10. Transfer to a bowl and stir in the lemon juice and remaining 1 tablespoon olive oil.
11. Season, to taste, with salt and pepper.
12. Serve with the artichokes.