Artichokes in Oil Recipe

The artichokes

1. Prepare a salad bowl with cold lemon water.
2. Remove the first row of small green leaves and turn the artichoke using a vegetable peeler or a small knife. Cut off the green leaves at the base to keep only the white.
3. Let the artichokes soak in the cold lemon water while you prepare the vinegar.  

The vinegar

1. In a saucepan, heat the wine, vinegar and water over medium heat, then add 3 bay leaves, 1 sprig of thyme, 1 pinch of salt and 1 teaspoon of whole pepper. Let infuse for 10 minutes.
2. Cook the artichokes in the vinegar for 8 to 10 minutes. Drain the artichokes on a board, cut them in half and lay them in a recipient.
3. Add a sprig of thyme, whole garlic cloves and 3 bay leaves.

You can leave them to marinate for 7 days, then enjoy, or choose to sterilise your recipient for longer storage. Immerse the recipient in boiling water for 20 minutes; it will keep for 8 to 10 months. 

Recipe by The Social Food for Le Parfait