Broiled Artichokes with Herbed Oil (oil is optional)

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Broiled Artichokes with Herbed Oil

 

8 whole artichokes

1/4 cup olive oil

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

Acidulated Water:

6 cups water with juice of 4 lemons

 

****Optional:****

Herb oil. recipe follows

 

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. Yields 4 servings..

 

Herb Oil;

1/2 bunch parsley

1/2 cup fresh basil, packed

1/2 bunch fresh thyme

1/2 cup fresh oregano, packed

1/2 orange, zested

1 whole dried arbol chile

1 teaspoon whole black pepper corns

2 cups canola oil

1 cup extra-virgin olive 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. 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.

Yields 2 cups.