Please enter the email you’re using for this account.
Parve
Easy
6 Servings
Allergens 
No Allergens specified
2 Hours, 10 Minutes
Diets
Between the aroma that permeates the kitchen and the satisfaction of smearing a heapful over a hefty slice of bread, I love a good confit. I love the artichokes in this recipe and how they slowly braise in the oil to become meltingly tender. The lemon adds a bright punch and the thyme a herby savoriness.
5 artichoke bottoms, rinsed and sliced
4 to 5 shallots, peeled
3 2-inch pieces lemon peel
2 sprigs fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon Manischewitz Kosher Salt
1/2 teaspoon cracked Gefen Black Pepper
1 and 1/4 cups Tuscanini Extra-Virgin Olive Oil
Heat oven to 250 degrees Fahrenheit.
Place all the ingredients in a small ovenproof dish. Pour in olive oil – it should just cover the mixture. Bake for two hours or until fragrant and fork tender. Serve with good bread.
Sponsored by Tuscanini
How Would You
Rate this recipe?
Please log in to rate
Reviews