Steamed Artichokes with Almond Saffron Dip

One of my favorite artichoke experiences is when I found them in the food basement of Hankyu Department Store in Osaka. I had not had one in years and I really wanted these. They had two. Just two. The problem was they were about $20.00 each. Oh, my, should I buy one? You betcha! I bought up both of the babies and had a feast when I got home!

This is one of my favorite dipping sauces, by Ellie Krieger. I made it last Saturday for Raquel and Joey. While not particularly low in fat it's very healthy as are all her recipes. If you have not watched her show on the Food Network, "Healthy Appetite with Ellie Krieger" you really must. She really teaches you about healthy cooking without lecturing.

This is a very healthy and delicious way to enjoy your artichokes.

Ingredients

• 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

Instructions

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. Let cool. About halfway through cooking check the water level and add more, if necessary.
2. In a small bowl, stir together saffron and the tablespoon of boiling water.
3. Toast the almonds in a small dry skillet over medium-high heat until beginning to brown, about 2 minutes.
4. Remove the almonds and add 1 tablespoon of the oil to the pan.
5. Add onion and cook until beginning to brown, 3 to 5 minutes.
6. Add the garlic and cook until fragrant, about 30 seconds.
7. Transfer to a bowl and let cool.
8. In a food processor, grind the almonds until finely chopped.
9. Add the saffron mixture, onion mixture, yogurt and parsley and puree until smooth.
10. Transfer to a bowl and stir in the lemon juice and remaining 1 tablespoon olive oil.
11. Season, to taste, with salt and pepper.
12. Serve with the artichokes.

Steamed Artichokes

One of my all-time favorite things is artichokes. They are right up there with whiskers on kittens. Not only are these tasty treats figure friendly, they are delicious and fun to eat! A large artichoke only has 70 calories or so and no Weight Watchers points! They are also chock full of fiber. They are the perfect appetizer!

Now this is not really a recipe but more of a reminder of how delicious artichokes are and how easy they are to make. My preferred method of preparing them is steaming. While this does take a long time, it's really worth the wait.

So, what makes an artichoke fattening? Well, it's the stuff you dip it in. Mayonnaise and butter are not particularly figure friendly, but you can get around that. You can always opt for non-fat mayonnaise and a non-fat butter substitute (I like "I Can't Believe It's Not Butter Lite"). Salsa works as does yogurt with some herbs and just a touch of real mayonnaise. Whatever you like to dip them in just try to make it figure friendly.

When purchasing artichokes you should look for those whose petals have not opened far. The tighter and more compact the artichoke, the fresher. Get out your big steamer and fill it as high as you can with water. These take a long time to boil. (Make sure you check the water frequently.)

Cut off or trim end of artichoke stem. If desired, cut about 1/2 inch off the top.

Boil the artichokes for about an hour or until the leaves can be easily removed and are tender.

That's about it! How easy can that be? Next week I will post one of my favorite dipping sauces by Ellie Krieger.

Blueberry Clafouti

This summer I am really trying to take advantage of all the fresh fruit and vegetables that are in season. I am not usually very good at that, but this year I am doing quite well. The other day I got a great deal on blueberries and decided to make one of Joey's favorite desserts, Blueberry Clafouti. Clafouti is a custard-like French dessert with fruit. It's baked in the oven and is not only really easy, but very delicious. We got this recipe from Dave Lieberman's show on the Food Network, "Good Deal with Dave Lieberman." They are not making new episodes of this show, but if you can catch it, it's really worth a watch. Some of my favorite desserts are from that show.

So, take advatage of fresh blueberries and whip out this tasty dessert. You will be glad you did!

Ingredients

• 1 1/2 pints blueberries, washed and drained
• 4 eggs
• 1 cup sugar
• 1 cup milk
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• Pinch fine salt
• Powdered sugar, for dusting

Instructions

1. Preheat oven to 350 degrees F.
2. Place blueberries in the bottom of a small rectangular glass pan (about 8 by 10 inches).
3. In a medium bowl, crack eggs and whisk lightly. Add sugar and continue whisking until mixture thickens and is pale yellow. Add milk and vanilla; whisk to combine. Add flour and whisk to combine. Add a pinch of fine salt and whisk to incorporate. Pour mixture over berries.
4. Bake on the center rack of the oven until the clafouti has puffed and the center bounces back when lightly pressed, about 45 minutes, rotating once.
5. Remove from oven and let cool slightly before cutting. Slice into 8 equal pieces and gently remove from pan with a spatula or cake server. Dust with powdered sugar and serve immediately.