Artichoke Confit

Name: Artichoke Confit
Cuisine: Europe, French
Ingredients: 1 , lemon; 16 , artichokes, baby (2 to 4 ounces each); 3 cups, olive oil (see note); 6 , medium garlic cloves, peeled and crushed; 2 sprigs, fresh thyme; 1/2 teaspoon, table salt; 1/4 teaspoon, black pepper

Side Dishes
Europe
French
Fruits & Vegetables
Vegetables

Artichokes are perfectly suited for the confit method of cooking, which utilizes slow roasting in olive oil and imparts a velvety texture and concentrated flavor.

SERVES 16 (Makes about 4 cups; 32 artichoke halves)

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