Onion Marmalade Stuffed Artichokes

Steps

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1. 1
   Peel and thinly slice the onions. A sharp knife reduces tear production when cutting.
   ▶ ≈0:23
2. 2
   Cook the sliced onions in a pot with olive oil and butter. Add fresh herbs and salt, cooking over high heat for 5 minutes.
   ▶ ≈1:14
3. 3
   Add Ruby port, cover the pot, and allow the onions to steam for 20 minutes.
   ▶ ≈1:27
4. 4
   Uncover and continue cooking for at least 40 minutes, stirring frequently, until the onions are deeply caramelized.
   ▶ ≈1:34
5. 5
   Halve or quarter the tomatoes and season with olive oil, salt, pepper, sugar, crushed garlic, thyme, oregano, and bay leaves.
   ▶ ≈1:43
6. 6
   Cook the tomatoes at 212°F (100°C) for 3 hours to make semi-confit tomatoes.
   ▶ ≈1:52
7. 7
   Remove the skin from the tomatoes, roughly chop the flesh, and set aside.
   ▶ ≈1:59
8. 8
   Turn the artichokes with a sharp knife, removing the outer green leaves and keeping only the heart and some upper leaves.
   ▶ ≈2:05
9. 9
   Trim the stem, keeping about 5 cm (2 inches), and use a small paring knife to peel away the tough fibrous skin from tip to base.
   ▶ ≈2:17
10. 10
    Remove the fuzzy choke from the center and scrape out the choke fibers. Rub the prepared artichoke hearts with lemon to prevent discoloration.
    ▶ ≈2:33
11. 11
    Keep the prepared artichokes in lemon water until ready to cook.
    ▶ ≈2:42
12. 12
    Boil the artichokes in salted water for about 15 minutes until fork-tender, then transfer to ice water.
    ▶ ≈2:42
13. 13
    Sauté the artichokes in olive oil, butter, crushed garlic, herbs, salt, and pepper just before serving.
    ▶ ≈2:50
14. 14
    In the same pan, warm the onion marmalade and semi-confit tomato mixture together, then stuff the artichoke hearts and serve.
    ▶ ≈2:59