Alcachofas confitadas en aceite de oliva con verduras

Ingredientes

• Juice of 2 lemons (, divided)
• 12 pearl onions (, peeled and left whole)
• 2 medium stalks celery (, diced)
• 1 large carrot (, peeled and diced)
• 8 large artichokes
• 1/2 cup (120 mL) olive oil
• Kosher or fine sea salt (, to taste)
• 4-5 sprigs fresh thyme
• 2 bay leaves
• 4-5 black peppercorns
• Freshly ground black pepper (, to taste)
• Lemon slices (, for garnish)
• Chopped fresh parsley and/or thyme (, for garnish)

Preparación

1. 1

   In a large bowl, combine juice of 1 lemon and 6 cups of water. Put the onions, celery, and carrots into the water and set aside.

2. 2

   Cut off the stalks of the artichokes and pull off all the leaves. Dig out and discard the fuzzy center (the choke) from the middle with a spoon. Using a small paring knife, trim into a neat cup shape. Put each one immediately into the water with the other vegetables to prevent them from discoloring.

3. 3

   Take the artichokes out of the water and arrange side by side in a large heavy-duty pot. Strain the other vegetables from the bowl of water and add to the pot. Mix the juice of the remaining lemon with the olive oil, 4 cups of water, and 2 teaspoons of salt; pour over the veggies. Add the thyme, bay leaves, peppercorns, and black pepper, to taste. Cover and cook on low gently for about 30-40 minutes or until the artichokes are tender.

4. 4

   Let cool slightly. Lift the artichokes out of the pot and place them, hollow side up, on a serving platter. Spoon the vegetables into the middle of the artichokes and around them, and garnish with lemon slices and fresh herbs. Serve immediately.