The Savory Way - Stewed Artichokes w/ Olives and Moroccan Spices

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* Exported from MasterCook *

 

Stewed Artichokes with Olives and Moroccan Spices

 

Recipe By :The Savory Way - Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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4 large artichokes

juice of 2 lemons

2 to 3 tablespoons olive oil

1 1/2 cups finely diced onion

1/4 teaspoon turmeric

1 teaspoon hot paprika

1/4 teaspoon ground cumin

1/2 teaspoon freshly ground pepper

1 good pinch saffron -- soaked in a few tablespoons hot water

salt

4 cilantro branches

4 parsley branches

1/2 cup kalamata olives -- rinsed and pitted

1 lemon -- quartered

cilantro leaves for garnish

 

Trim the artichokes: break off the tough outer leaves and slice off the inner

cone of remaining leaves. Trim the outside with a paring knife, slice the

hearts into quarters or eighths, as you like, and remove the chokes. As you

work, put the finished pieces in a bowl of water with the lemon juice.

 

Warm the olive oil in a saute pan or wide skillet with a tight-fitting lid, and

add the oniom, turmeric, paprika, cumin, and pepper. Cook together for 3 or 4

minutes; then add the saffron with its soaking liquid. Add the artichokes, salt

lightly, and add the fresh herbs. Cook for another 3 or 4 minutes, turning the

artichokes occasionally. Pour 1 1/2 cups water over all, cover, and cook over

low heat until the artichokes are tender, about 30 minutes. Add the olives

during the last 10 minutes of cooking. Taste and season with salt, if needed.

Serve with the lemon wedges and a garnish of cilantro leaves.

 

 

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Per serving: 1099 Calories (kcal); 116g Total Fat; (92% calories from fat); 4g

Protein; 18g Carbohydrate; 0mg Cholesterol; 593mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 23 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0