- Level: Easy
- Total: 27 min
- Prep: 15 min
- Cook: 12 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1718
- Total Fat
- 177 g
- Saturated Fat
- 18 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 18 g
- Sugar
- 5 g
- Protein
- 10 g
- Cholesterol
- 0 mg
- Sodium
- 1206 mg
- Level: Easy
- Total: 27 min
- Prep: 15 min
- Cook: 12 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1718
- Total Fat
- 177 g
- Saturated Fat
- 18 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 18 g
- Sugar
- 5 g
- Protein
- 10 g
- Cholesterol
- 0 mg
- Sodium
- 1206 mg
Ingredients
Herb Oil:
Directions
- Preheat oven to broil setting.
- Cut the top 1/4 off the choke and snap off the outer leaves until you reach pale green, soft leaves. Using a spoon, remove the hairy choke from the center and discard. Immediately plunge in acidulated water to avoid discoloration. Repeat with remaining artichokes. Drain the artichokes and spin to dry. Toss in a bowl with oil, and season with salt and pepper. Lay the chokes out on a sheet pan lined with foil and place on the lower rack of the oven, and broil for 5 to 6 minutes. Flip the artichokes and return to the oven for 3 minutes. Eat as they are or marinate in herb oil for up to 2 days.
Herb Oil:
- In a 1-quart mason jar, place all of the herbs, zest, chile, and peppercorns. Pour both oils into a saucepan and heat to 200 degrees F. Pour the hot oils into the jar and cover with a kitchen towel. Let stand overnight.
- Place cheesecloth over the top of the jar and replace the outer rim of the lid. Invert and strain oil into desired container.
- Yield: 2 cups
