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1
Have ready 6 hot, sterilized half-pint jars and their lids.
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2
Half fill a large bowl with water and add the juice of 2 lemons.
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3
Working with 1 artichoke at a time, snap off the outer leaves until you reach the tender inner leaves.
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4
Cut 1/2 inch off the top, then cut off the stem and trim any dark green skin from the base.
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5
Cut the artichoke into quarters, cut away any visible choke and place in the lemon water.
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6
Using a slotted spoon, transfer the artichokes to a large nonreactive saucepan and add 1/4 cup of the lemon water.
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7
Set over medium heat, cover and cook, stirring occasionally, until the artichokes are barely tender, about 10 minutes.
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8
Return the artichokes to the bowl of lemon water and stir in the ice cubes.
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9
Meanwhile, in another large nonreactive saucepan, combine the 6 tablespoons lemon juice, the vinegar and salt.
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10
Add 1 1/2 cups water, set over medium-high heat and bring to a boil, stirring to dissolve the salt.
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11
Divide the lemon zest and garlic evenly among the jars, then add a pinch of red pepper flakes, 1/2 teaspoons fines herbes and 1/4 teaspoons peppercorns to each jar.
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12
Pack the artichokes tightly into the jars to within 1 inch of the rims.
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13
Ladle the hot brine into the jars, leaving 3/4 inch of headspace.
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14
Add 2 tablespoons olive oil to each jar, leaving 1/4 - 1/2 inch of headspace.
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15
Remove any air bubbles and adjust the headspace, if necessary.
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16
Wipe the rims clean and seal tightly with the lids.
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17
Let the jars stand undisturbed for 24 hours, and then refrigerate for up to 2 weeks, shaking the jars gently for the first week to mix the flavors.
