Fig Recipes

Fig and Artichoke Tapas recipe

This tasty tapas dish combines saffron scented figs with baby artichokes, almonds, olive oil, paprika, white wine vinegar and sea salt. It's unusual but the flavours really work well together to create a Mediterranean dish that everyone will enjoy.

Ingredients:

  • 2kg baby artichokes, halved and chokes removed
  • 70g whole almonds
  • 60ml white wine vinegar
  • 200g dried figs
  • 225ml boiling water
  • 120ml extra virgin olive oil
  • 1 tsp. coarse sea salt
  • 1 tsp. smoked paprika
  • 1/2 tsp. saffron threads

Method of Preparation:

  1. Place the figs into a bowl with the boiling water and allow to plump up for 5 minutes. Remove from the bowl. Add the saffron threads to the water and leave to steep.

  2. Heat the olive oil in a large frying pan. Add the artichokes and toss to cover with oil. Add the saffron water and salt, bring to the boil, cover, reduce to a simmer and cook for 8 minutes.

  3. Turn the heat up and add the figs, almonds, vinegar and paprika. Cook and stir until all of the liquid has evaporated. Serve hot.

To stop artichokes from browning, place them into a bowl of water with lemon juice whilst you work to prepare the rest of the artichokes. The lemon also adds a great flavour to the artichokes. This recipe serves eight.

Author: Laura Young.

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Conversions
70gabout 2 oz (2.46911 oz based on 0.035273 ounces in a gram)
60mlabout ¼ cup (0.2536 cups based on 236.59 mililitres in a US cup)
200gabout 7 oz (7.0546 oz based on 0.035273 ounces in a gram)
225mlabout 1 cup (0.951 cups based on 236.59 mililitres in a US cup)
120mlabout ½ cup (0.5072 cups based on 236.59 mililitres in a US cup)

Data:

Published: August 29, 2011
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