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1
Prepare the artichokes according tothat provides full instructions with photos.
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Prepare the artichokes in water with lemon juice, the leftover peel after extracting the juice, and 1 tablespoon of salt.
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Set aside to soak for 2 hours or so.
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4
Put 1 liter each of vinegar and water, 1 tablespoon of salt, and a few bay leaves in a pan, and bring to a boil.
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Add the artichokes, bring to a boil again and cook for a little over 10 minutes.
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If you have very fresh artichokes, they should only take 10 minutes to cook through.
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If the artichokes are not as fresh, they will take about 15 minutes.
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I recommend early-harvest artichokes (in Italy, that means those picked in March).
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Drain the cooked artichokes into a colander, then arrange them up upside down (with the petals facing down and the stem ends facing up) on paper towels.
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Leave to dry for 5 to 6 hours.
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11
Finely chop the garlic and Italian parsley.
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(If you are using bay leaves, use 1-2 whole ones per jar.
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13
You don't need parsley, if you use bay leaves.)
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Put the artichokes, garlic, and herbs in jars that have been sterilized in boiling water, and add enough olive oil to cover the artichokes.
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Tightly pack the artichokes into the jars using a fork.
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Add some cloves, juniper berries, chili peppers, and whole black peppercorns to taste.
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If you wait for about a week until the the artichokes are saturated in the oil, they will become even more delicious.
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18
Regular olive oil should be tasty too, but I use extra virgin olive oil.
