We took our artichoke confit one step further to create simple marinated artichokes—great as an antipasto with Parmesan cheese, tossed with pasta, or served in a salad.
Why This Recipe Works
For our marinated artichokes recipe, we preferred baby artichokes to large artichokes, which tend to be tough and fibrous. We slowly cooked them in pure olive oil, chosen for its complementary fruity flavor. It was imperative that the artichokes for the artichoke tapenade recipe were completely submerged in the oil; if any leaves stuck out, they became dry and tough. Cooked long and slow, the artichokes became tender and infused with flavor. To finish our marinated artichokes recipe, we combined the reserved confit oil with fresh mint, garlic, lemon zest and juice, and salt and pepper and then folded in the artichokes and refrigerated the mixture to allow the flavors to meld.
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