4 lbs baby artichokes, halved and chokes removed
1 cup dried figs
1/4 tsp saffron threads
1 cup boiling water
1/2 cup olive oil
1 tsp salt
1/4 cup white wine vinegar
1 tsp paprika
1/2 cup Spanish Marcona almonds
few saffron threads to serve
Put figs in a bowl with the boiling water making sure they are fully covered. Leave the figs for 5 minutes until plump and then remove from the water. Sprinkle the saffron into the water and leave for a further 5 minutes.
Add the olive oil to a large saucepan and heat. Add artichokes and stir until they are coated in oil. Add the salt and saffron water. Heat until boiling, then reduce to a simmer and cover with a lid. Cook for around 8 minutes until artichokes are tender. Take lid off and increase the heat while adding the almonds, figs, vinegar and paprika. Cook while stirring until all the liquid has evaporated.
Re-cover and leave to stand for 5 minutes.
Serve warm garnished with sliced olives and a few threads of saffron.