Confit globe artichokes

Confit globe artichokes

By
From
Becasse
Makes
8 globe artichokes
Photographer
Steve Brown

Ingredients

Quantity Ingredient
8 large globe artichokes
2 lemon, juiced, mixed with 1 litre water
1 litre olive oil
4 garlic cloves, roughly crushed
thyme
1 bay leaf
salt
freshly ground pepper

Method

  1. Remove the outer leaves from the artichokes then use a sharp knife to trim around the artichoke hearts. Scoop out the chokes and discard them. Rub the artichokes all over with lemon juice then drop them into the acidulated water to stop them discolouring.
  2. Put the oil in a large heavy-based saucepan and heat to around 85°C. Add the garlic, bayleaf and thyme. Drain the artichoke hearts and pat them thoroughly dry. Add them to the pan then place a plate on top to keep them submerged in the fat. Cover the pan and cook for around 30 minutes being careful to keep the temperature constant. Don’t allow the fat to simmer – you should just see the odd bubble rising to the surface. Drain the artichokes, which should be tender but not mushy. Keep them in the fridge, submerged in the confit oil, for up to 2 weeks.
Tags:
restaurant
Becasse
Justin
North
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