Roasted Mediterranean Artichokes over Saffron Lentils with Yogurt, Mint and Toasted Almonds

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the artichoke hearts on a tray and toss them with 2 tablespoons olive oil, half of the chopped garlic, half of the lemon zest, 1 tablespoon lemon juice, the sweet paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

2. 2

   Roast the artichokes for 25 to 30 minutes at 220 °C / 425 °F, stirring halfway through, until golden around the edges.

3. 3

   Meanwhile, heat 1 tablespoon olive oil in a saucepan over medium heat. Add the red onion and cook for 4 to 5 minutes until softened. Stir in the remaining garlic and the ground cumin, and cook for 30 seconds more.

4. 4

   Add the rinsed lentils, saffron, water or vegetable broth, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil, reduce the heat, and simmer partially covered for 22 to 28 minutes, until the lentils are tender but still hold their shape.

5. 5

   When the lentils are ready, add 1 tablespoon lemon juice, half of the dill, and 1 tablespoon olive oil. Stir and adjust salt and pepper if needed.

6. 6

   In a small skillet, toast the sliced almonds over medium-low heat for 2 to 4 minutes, stirring often, until golden and fragrant. Remove immediately so they do not burn.

7. 7

   In a bowl, mix the Greek yogurt with the mint, the remaining dill, the remaining lemon zest, 1 tablespoon lemon juice, 1 tablespoon olive oil, and a pinch of salt until smooth and creamy.

8. 8

   To serve, spoon the saffron lentils onto plates or a serving platter. Top with the roasted artichokes, add dollops of the yogurt sauce, finish with the toasted almonds, and a little extra black pepper if desired.