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1
Rinse the artichokes thoroughly.
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2
Fill a large mixing bowl with cold water and squeeze the juice of half a lemon into it.
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3
With a large knife, cut off the stem flush with the base of each artichoke.
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4
Pull off and discard any small or discolored leaves around the base.
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5
Remove one or two rows of leaves by bending outward and down so that the top part snaps off of the leafs fleshy base.
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6
Place the artichoke on its side on the cutting board and, with a heavy sharp knife, cut off about 1 1/2 inches from the top.
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7
With kitchen scissors, trim off the pointy ends of all the remaining leaves.
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8
Halve the artichokes lengthwise and, using a paring knife or a teaspoon, dig out and discard the fuzzy chokes.
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9
When each artichoke has been trimmed and halved, drop them into the cold water and continue trimming.
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10
In a very large nonreactive sauce pan, bring the water to a boil and add 1 tablespoon of the salt and the juice of the remaining lemon half.
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11
Drop the artichokes into the water and cook them for about 10 to 20 minutes, or until just barely tender (cooking time will depend on the size of the artichoke).
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12
Remove the artichokes and drain cut side down in a colander.
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13
In a heavy casserole, heat the olive oil over medium heat.
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14
Add the whole garlic cloves and saute for a few seconds, without letting it brown.
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15
Add the onion rings, carrots, serrano, bay leaves, peppercorns, oregano, nutmeg, and remaining 1/2 tablespoon salt.
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16
Saute the mixture for 2 minutes, stirring occasionally.
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17
Add the artichokes, cook for 1 minute more, and add the vinegar and the white wine.
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18
Stir together and increase the heat so that the mixture comes to a boil.
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19
Lower the heat and simmer, stirring occasionally for 5 minutes.
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20
Remove from the heat and set aside in the pan to cool to room temperature.
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21
Discard the bay leaves.
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22
If desired, the escabeche could be refrigerated for up to 1 week, very tightly covered.
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23
Garnish with sprigs of oregano when serving.
