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Bavel’s Herbed Confit Baby Artichokes

Time 50 minutes
Yields Serves 8 to 10
Bavel’s Herbed Confit Baby Artichokes
(Evan Sung / For The Times)
1

Fill a large bowl with ice water and juice 1 lemon directly into the water. Pluck off any tougher outer leaves, then trim off the top ½ inch of the artichokes and trim the stems to ½ inch. Use a vegetable peeler to peel the tough outer layer where the leaves meet the stem, then drop the artichokes into the lemon water.

2

Combine the parsley, cilantro, 1 cup of the mint, the onion, garlic, cumin, turmeric and ginger in a 4-quart saucepan, stir to combine, and then spread in an even layer.

3

Drain the artichokes well, return them to the bowl and toss with the kosher salt and a splash of olive oil to evenly coat. Arrange the artichokes, stem sides up, in an even layer on top of the herb mixture in the saucepan. They should be wedged together. Pour in 1¾ cups olive oil, adding any additional if needed to completely cover artichokes. Bring to a boil over high heat and boil for 3 minutes. Reduce the heat to low, cover and simmer until tender, about 15 minutes.

4

Remove from the heat and let stand, covered, for 5 minutes. Uncover and cool to room temperature, at least 2 hours and up to 8 hours.

5

Using a slotted spoon, scoop out the artichokes and arrange on a serving platter. Drizzle some of the oil over the artichokes. Garnish with the radishes and remaining quarter cup mint, then squeeze juice from the remaining lemon over the artichokes. Sprinkle with the marash pepper and Maldon salt to taste.

Make Ahead: The cooked and cooled artichokes can be refrigerated in their oil in an airtight container for up to 5 days before garnishing and serving. After serving, the oil can be strained into an airtight container (discard the solids) and refrigerated for up to 1 month and used to dress salads.
Recipe from Ori Menashe, adapted by Adeena Sussman

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