Agriculture Reference
In-Depth Information
Cook the artichokes, garlic, orange zest, salt, red pepper flakes, saffron, water and olive
oil in a large, covered skillet over medium heat until the artichokes are tender, about 15
minutes. Shake the pan from time to time to stir the contents. If necessary, add a little more
water to keep the bottom covered.
When the artichokes are easily pierced with a knife, remove the lid and raise the heat to
high. Cook, stirring, until only a thin coating of liquid remains on the bottom of the pan,
about 3 minutes.
Add the orange juice, olives, almonds and parsley and cook, stirring, just until they are
heated through. Serve warm.
