Spring Confit

By Chef Miles Thompson

April 20, 2026

This Spring Confit is a study in slow, gentle cooking — where simple ingredients are transformed through time and technique. Baby artichokes are trimmed down to their tender cores, fava beans are peeled to reveal their bright, buttery centers, and everything is slowly poached in olive oil with lemon, garlic, chile flakes, and fresh orange mint. The result is soft, aromatic, and deeply infused, with layers of citrus, heat, and herbaceous freshness in every bite. Finished simply over toasted bread with creamy fromage blanc, it’s an effortless way to let peak-season produce shine.

In this Recipe

Heritage Extra Virgin Olive Oil

The Regenerative Farm Box

Ingredients

Lemons2, halved

Baby Artichokes2 pounds

Fava Beans1 pound

Orange Mint (leaves only)1 bunch

Garlic Cloves3 large, thinly sliced

Chile Flakes1 tablespoon

Salt1 teaspoon

Extra-Virgin Olive OilEnough to cover

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Steps

To prepare the artichokes, first fill a large bowl with water and squeeze and drop in the lemon halves.
Next, cut off the very end of the stem as well as the top third of the artichoke crown.
Dip the artichoke in the acidulated water briefly.
Tear off the outer, more fibrous leaves of the artichoke until you reach the tender, paler yellow leaves.
With a peeler, peel the stem and any broken leaves around the heart.
Cut the artichokes into quarters.
Swish the artichoke pieces around in the lemon water and repeat with the remaining artichokes.
To prepare the fava beans, peel away the outer skin of the bean revealing the beans themselves.
Pick off the tiny light green 'mohawk' on the top of each bean.
Drain and pat the artichokes dry on paper towels, then toss all ingredients except the oil in a bowl.
Transfer the seasoned ingredients to a saucepan, cover with the oil by 1 centimter, and place over medium heat.
Heat until the center of the pan is boiling.
Remove from the heat and allow to cool to room temperature
SERVING SUGGESTION
Toast a few slices of baguette in a 425-degree oven until crisped, flipping halfway
Spread with Briar Rose Fromage Blanc while still warm
Lay the drained Sprig Confit on top of the Cheese
Zest over a Meyer Lemon, sprinkle some flaky Salt, coarsely crack over some Black Pepper, and drizzle with some of the Confit Oil
ENJOY!