A Panfry with Duck Fat and Bay

1. 1

   Bring a deep pan of water to a boil.

2. 2

   Scrub the artichokes, removing the most awkward of the lumps and bumps and dropping them into a bowl of water into which you have squeezed a little lemon juice.

3. 3

   Steam the artichokes for seven minutes until almost tender.

4. 4

   If they break a little, then it is all to the good.

5. 5

   Melt the duck fat in a shallow, heavy-bottomed pan and, once it starts to sizzle, add the thyme leaves and bay leaves.

6. 6

   These are not an affectationtheir effect is subtle but essential.

7. 7

   Put the artichokes in the pan in one layer and season with salt.

8. 8

   Let cook until the roots are crisp, golden, and tender, shaking the pan from time to time.

9. 9

   They should be ready in thirty to thirty-five minutes.

No additional tips available.