Artichokes with Saffron and Almonds

Ingredients

Contains: tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 cup dried figs
• 1 cup boiling water
• 1/4 teaspoon saffron threads
• 1/2 cup olive oil
• 4 pounds baby artichokes, halved and chokes removed
• 1 teaspoon kosher salt, or to taste
• 1/2 cup Spanish Marcona almonds
• 1/4 cup white wine vinegar
• 1 teaspoon paprika

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Place the dried figs in a heatproof bowl with the saffron threads and pour the boiling water over them. Let steep for 10 minutes, then chop the figs finely and keep them in their soaking liquid.

2. Heat the olive oil in a large wide skillet over medium-high heat until shimmering.

3. Add the artichoke halves cut side down in a single layer and cook for 4 minutes, until golden on the bottom.

4. Add a splash of water, cover the pan, and cook over medium heat for 5 minutes, until the artichokes are just tender when pierced.

5. Uncover, sprinkle with the kosher salt and paprika, and pour in the white wine vinegar. Cook for 1 minute, stirring to coat.

6. Add the chopped figs with their soaking liquid and the Marcona almonds. Toss over medium heat for 1 to 2 minutes, adjusting salt to taste, then serve warm.