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1
Using a sharp serrated knife, cut off the top 3/4 inch of each artichoke, then pull off the tough green outer leaves until you reach the pale yellow center.
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2
Use a paring knife to smooth the base of the artichoke a bit and peel the stem.
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3
As you trim each artichoke, put it in a large bowl of water with the 2 tablespoons lemon juice.
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4
Prepare for water-bath canning: Wash the jars and keep them hot in the canning pot, and put the flat lids in a heatproof bowl.
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5
(See below.)
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6
In a wide, 6- to 8-quart preserving pan, combine the 1 cup lemon juice, vinegar, oil, garlic, and salt.
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7
Bring to a boil, then drain the artichokes and add them to the pan.
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8
Boil for 10 minutes.
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9
Ladle boiling water from the canning pot into the bowl with the lids.
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10
Using a jar lifter, remove the hot jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel.
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11
Drain the water off the jar lids.
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12
Use a slotted spoon to transfer the hot artichokes to the jars and ladle in the liquid, leaving l/2 inch headspace at the top.
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13
Use a chopstick to remove air bubbles around the inside of each jar (be diligent about removing the bubbles here).
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14
Use a damp paper towel to wipe the rims of the jars well, then put a flat lid and ring on each jar, adjusting the ring so that it's just finger-tight.
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15
Return the jars to the water in the canning pot, making sure the water covers the jars by at least 1 inch.
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16
Bring to a boil, and boil for 25 minutes to process.
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17
Remove the jars to a folded towel and do not disturb for 12 hours.
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18
After 1 hour, check that the lids have sealed by pressing down on the center of each; if it can be pushed down, it hasn't sealed, and the jar should be refrigerated immediately.
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19
Label the sealed jars and store.
