In season: Confit Baby Artichokes Recipe

Artichokes are amongst the world’s oldest cultivated vegetables and are said to have their origins in Sicily. In season between March and June, they are a fantastic spring treat. The recipe below was recommended by Natoora and is perfect as an appetizer or, quartered, used to top pizzas and open-faced sandwiches – perfect for a delicious & healthy start in the week!

  • Serves: 4
  • Preparation Time: 10 mins
  • Cooking Time: 30 mins

Ingredients:

  • 250 g Natoora Baby Artichokes
  • 1 Natoora Large Unwaxed Lemons from Amalfi
  • 100 g Extra Virgin Olive Oil
  • 100g Fresh Thyme Sea Salt

Instructions:

  1. Bring a large pot of water to the boil.

  2. Clean the artichokes by removing the outer leaves and cutting off the tops.

     

  3. Add the sliced lemon and thyme, plus two tbsp. of the oil to the boiling water.

     

  4. Allow boiling for five minutes, and then adding the artichokes.

     

  5. Reduce the heat, cover, and let simmer until the artichokes are very tender, about 20 minutes.

     

  6. Discard the lemon and thyme, drain the artichokes, and transfer into a sterilized jar

     

  7. Cover completely with the remaining olive oil before sealing the jar.

     

  8. Store in the refrigerator once opened

Buon Appetito!

 

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About Natoora: Flavour Inside

natoora logoNatoora goes to great lengths to work directly with producers who prioritise flavour in their growing, starting with the right seed, growing it in the best soil and climate, and using their knowledge to cultivate only the best tasting produce. Natoora’s fruit & vegetables should no less than astonish you with their quality. Not surprisingly, some of the world’s top chefs already choose them to supply their kitchens – including Heston Blumenthal, Jamie Oliver, Theo Randall and Bruno Loubet.To find out more about Natoora, visit:
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