onion marmalade stuffed artichokes

Onion Marmalade Stuffed Artichokes

Yields6 ServingsPrep Time35 minsCook Time1 hrTotal Time1 hr 35 minsDifficultyIntermediateRating


 1800 g cooked artichoke hearts how to prepare artichokes
Onion Marmalade
 700 g onions thinly chopped
 15 g olive oil
 15 g butter
 5 g salt
 2 g ground black pepper
 100 g ruby port or chicken stock
 15 g red wine vinegar
 25 g chopped parsley
Semi-Confit Tomatoes
 1000 g roma tomatoes cut in 2 or 4
 30 g olive oil
 10 g salt
 2 g ground black pepper
 5 g sugar
 30 g crushed garlic cloves
 10 g fresh herbs thyme, oregano, bay leave



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.

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.
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!

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