Steamed Artichokes with Almond Saffron Dip

• 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

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

artichokes, saffron, boiling water, almonds, olive oil, onion, garlic, nonfat plain yogurt, flatleaf parsley leaves, lemon juice, salt

Taken from www.foodnetwork.com/recipes/ellie-krieger/steamed-artichokes-with-almond-saffron-dip-recipe.html (may not work)