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.
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.
Description:
Sponsored by Tuscanini
Easy
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