Carciofi Sott'Olio

• artichokes
• bowl of acidulated water (lemon juice, citric acid powder, etc)
• a few cloves
• 1 bay leaf
• big pinch salt
• wine vinegar (white or other)
• 1 cup wine (white or other)
• several garlic cloves, sliced
• small handful whole black peppercorns
• extra virgin olive oil

1. Pare whatever artichokes you have; six regular-sized artichokes is a reasonable number. (I buy externally blemished artichokes for cheap so I can do more at once.) I like to keep basically only the heart, but pare however you like. As you work, leave the pared hearts in the bowl of acidulated water.
2. Bring vinegar (enough to cover pared volume), cloves, bay leaf, salt, and a cup or so of wine in a pan and bring to a boil. Transfer artichokes from acidulated water to boiling mixture. Return to boil, then reduce and simmer 5 minutes (just until a knife tip goes into an artichoke without resistance). Turn off heat and let artichokes absorb while they cool down completely in the liquid.
3. Turn contents into a strainer and let drip dry overnight.
4. Sterilize/prepare containers as desired. Cut the artichoke into pieces. Alternate layers of artichoke with some of the garlic and peppercorns until each container is nearly full. Pour in olive oil until 1/2" from the top, seal, and place in a cool, dry place.
5. Ready to eat immediately, but flavor will mature after a month or so. Consume within a few months.

artichokes, bowl of acidulated water, cloves, bay leaf, salt, wine vinegar, wine, garlic, handful, extra virgin olive oil

Taken from food52.com/recipes/22881-carciofi-sott-olio (may not work)