Artichoke Confit

Get over the overwhelm of cleaning up an artichoke and boil those babies in some oil! It’s a real treat and the oil makes itself quite useful. Also, use the leftover leaves to make a broth for a soup that utilizes the flavored oil (and even the confited globes).

Artichoke Confit

4 large, firm artichokes
4 organic lemons, zest and juice (or at least 1 lemon)
cloves of one garlic bulb (at least 8 cloves)
3-6 sprigs estragon (or 1/2 tbsp dried thyme)
3-6 sprigs rosemary
3 bay leaves
3 tsp kosher salt 1 tsp freshly ground black pepper
750 ml olive oil (3 cups)

Now, for those leftover leaves: Artichoke Leaf Soup