Bavel’s Herbed Confit Baby Artichokes Recipe - Los Angeles Times

Ingredients

• 2 large lemons
• 32 baby artichokes (3 ½ to 4 pounds)
• 2 ½ cups flat-leaf parsley leaves, chopped
• 1 cup fresh cilantro, chopped
• 1 ¼ cups mint leaves, chopped
• 1 large onion, finely diced
• 3 large garlic cloves, very thinly sliced
• 1 ½ tablespoons ground cumin
• 1 tablespoon ground turmeric
• 1 tablespoon ground ginger
• 1 ½ tablespoons kosher salt
• 1 ¾ cups extra-virgin olive oil, plus more
• 4 small radishes, very thinly sliced
• ½ teaspoon dried marash pepper or red chile flakes
• Maldon sea salt