Confit Artichoke
Olive Aïoli and Brown Butter Breadcrumbs
Chefs Aaron Patten and Katie Wasielewski of Pompette | Chicago
Adapted by StarChefs | July 2024
INGREDIENTS
Brown Butter Breadcrumbs:
8 cups breadcrumbs
220 grams butter
Kosher salt
Zest of 6 lemons
1 cup chopped parsley
Aïoli:
40 grams Manzanilla olives, pitted
20 grams capers
24 grams confit garlic
75 grams lemon juice
2 egg yolks
5 grams paprika
10 grams Dijon mustard
10 grams kosher salt
100 grams Calabrian chile oil
300 grams canola oil
To Assemble and Serve:
Artichoke, trimmed and peeled, leaving some petals on
Olive oil
METHOD
For the Brown Butter Breadcrumbs:
Heat oven to 300°F. Place breadcrumbs on a sheet tray and lightly toast. Let cool. In a pot over medium heat, add butter and cook until lightly browned. Season with salt. Add toasted breadcrumbs and stir to evenly coat. Transfer to a sheet tray and toast additional 5 minutes, or until golden brown. Let cool. Once cooled, season with lemon zest and parsley. Mix to combine. Transfer to an airtight container and reserve.
For the Olive Aïoli:
In a food processor, combine olives, capers, garlic, lemon juice, egg yolks, paprika, mustard, and salt. Process until well combined, then slowly stream in oils until mixture is fully emulsified. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
Heat oven to 300°F. In an oven-safe pot, add artichoke and enough olive oil to submerge. Bake until tender. Transfer artichoke to a serving plate. Top with desired amount Brown Butter Breadcrumbs. Serve with Olive Aïoli.
