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.
Prepare the Artichoke Thyme Confit
1. Heat oven to 250 degrees Fahrenheit.
2. 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.