Onion Marmalade Stuffed Artichokes

Are you ready for a culinary journey that will tantalize your taste buds and elevate your dining experience to a whole new level? Look no further than the exquisite dish of Onion Marmalade Stuffed Artichokes. This recipe is a harmonious blend of flavors and textures, combining the sweetness of onion marmalade with the earthy richness of artichokes. Imagine tender artichoke hearts filled with a savory-sweet onion marmalade, creating a mouthwatering explosion of taste with every bite. The combination of these two star ingredients creates a dish that is both elegant and comforting, perfect for a special occasion or a cozy dinner at home. With Bruno Albouze's expert guidance, you will learn the art of preparing this mesmerizing dish, from selecting the freshest artichokes to mastering the art of making the perfect onion marmalade. The key to this recipe lies in the meticulous preparation and the careful balance of flavors, resulting in a dish that is sure to impress even the most discerning palate. Get ready to elevate your cooking skills and delight your senses with this extraordinary recipe for Onion Marmalade Stuffed Artichokes. It's a feast for the eyes and the taste buds, a true masterpiece of flavor and creativity.

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When onion marmalade is combined with semi-confit tomatoes, it offers a delightful condiment for braised meat such as slow cooked beef cheeks, and perfect stuffing for many vegetables. Semi-confit tomatoes can me made days in advance and kept refrigerated. For a longer shelf life, soaked skinned semi-confit tomatoes in extra virgin olive oil.

Onion Marmalade

In a large frying pan, sweat onions sliced in olive oil, butter, salt, pepper and herbs for 5 minutes on high heat. Add port or stock (if using stock, add a teaspoon of sugar), cover and cook onions for 20 minutes on medium heat. Remove the lid, add vinegar and continue to cook for 40 more minutes. Stir it up every so often until caramelization begins to occur.

Semi-Confit Tomatoes

Cut tomatoes in two or four. Lay tomatoes over parchment or silicone baking mat lined tray. Season tomatoes with olive oil, salt, pepper, sugar, crushed garlic and herbs.Right before serving, sautée cooked artichokes in olive oil and butter, a couple of crushed garlic cloves and herbs for a few minutes. In the same pan, heat up onion marmalade and semi-confit tomatoes and chopped parsley. Season to taste and stuff artichokes. Enjoy!

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