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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
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