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Recipe by Sina Mizrahi

Artichoke Thyme Confit

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Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

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.

Ingredients

Artichoke Thyme Confit

  • 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

Directions

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.

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Artichoke Thyme Confit

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