Be the first to Saffron, paprika, turmeric, cumin, and cilantro spice up stewed artichokes with kalamata olives, Moroccan-style.
Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients:
- 4 large artichokes
- Juice of 2 lemons
- 2 to 3 Tablespoons virgin 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
- Good pinch of 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
Preparation:
To 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 onion, 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 cilantro and parsley. 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.
Yield: 4 servings
Recipe Source: The Savory Way by Deborah Madison (Bantam Books)
Reprinted with permission.
Warm the olive oil in a saute pan or wide skillet with a tight-fitting lid, and add the onion, 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 cilantro and parsley. 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.
Yield: 4 servings
Recipe Source: The Savory Way by Deborah Madison (Bantam Books)
Reprinted with permission.
