Ingredients
Directions
When onion marmalade is combined with semi-confit tomatoes, it offers a delightful condiment for braised meat such as slow cooked beef cheeks (see video) and perfect stuffing for many vegetables. Semi-confit tomatoes are extremely versatile and they can me made days in advance and kept refrigerated. For a longer shelf life, soaked skinned semi-confit tomatoes in extra virgin olive oil.
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.
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.
Set oven temperature to 212ºF/100ºC. Cook tomatoes for 3 hours. Turn off oven and leave them inside until the next day. Skin and set aside.
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!