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.
Why This Recipe Works
For a slow-cooked artichoke confit recipe with plenty of earthy flavor, we cooked tender baby artichokes low and slow in fat, which intensified their sweet and nutty flavor. For our artichoke confit recipe, we relied on pure olive oil for its complementary fruity flavor. It is imperative that the artichokes are completely submerged in the oil; if any leaves are sticking out, they will become dry and tough.
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