1 3/4 pounds medium or 2 1/4 pounds baby artichokes 1 tablespoon minced garlic Dash red pepper flakes Dash saffron 1/2 teaspoon orange zest 1/2 teaspoon salt 1/4 cup olive oil 1/2 cup water 1 tablespoon orange juice 2 tablespoons chopped black olives 1 tablespoon slivered almonds 1 tablespoon minced parsley

Step 1 Trim the artichokes. If using mediums, quarter them lengthwise. Place them in a bowl of acidulated water (water with a little vinegar, lemon or lime juice) to prevent discoloration. Drain.

Step 2 Cook the artichokes, garlic, red pepper flakes, saffron, orange zest, salt, olive oil and water over medium heat in a large, covered skillet 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.

Step 3When 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.

Step 4Add the orange juice, olives, almonds and parsley, and cook, stirring, just until they are heated through. Serve warm.

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