Artichokes confit in extra virgin olive oil

Artichokes confit in extra virgin olive oil

Preparation

1. First, remove the stems and outer leaves until you reach the heart, then place them in a bowl with water and lemon to prevent browning.
2. Bring a pot of water or stock to a boil, season with salt and pepper and add a few bay leaves. Add the artichokes and cook until tender, but still firm.
3. Remove the artichokes and place them in ice water, then transfer them to a tray lined with paper towel. Refrigerate for a couple of hours.
4. Heat the extra virgin olive oil with the garlic cloves in a saucepan, making sure it does not boil. Arrange the artichokes stem-side up and tightly packed so they do not open. Confit in the warm oil for at least 30 minutes, then remove from the heat, cover with more oil, let cool and rest for 24 hours.
5. After this time, open the artichokes like a flower and brown them in a frying pan with hot oil.
6. Once golden, add a splash of Amontillado sherry and allow it to evaporate.
7. Serve on a plate with Iberian ham on top and a drizzle of the infused olive oil.

Enjoy! If you liked it, leave a comment.

Recipe created by La Taberna de Almodóvar, Córdoba.