Cook The Book: Marinated Baby Artichokes

• 48 baby artichokes (about 6 pounds)
• 1 cup bottled lemon juice
• 2 cups white wine vinegar with 5% acidity
• 1 cup olive oil
• 2 garlic cloves, sliced (about 1 tablespoon)
• 2 teaspoons salt
• 2 bay leaves

1. Remove the tough outer leaves of the artichokes, reducing the volume of the vegetable by half, until each artichoke has the shape of a tear drop or candle flame, is pale pale green to yellow, and is soft to the touch. With a pairing knife, trim the base, removing all the rough surfaces. Cut the artichokes in half and pluck out any thistly interior leaves.
2. In a large nonreactive pot, combine lemon juice, vinegar, oil, garlic, salt, and bay leaves and bring to a boil. Add the artichokes and boil for 10 minutes. Remove the bay leaves.
3. Place the jars in a pot fitted with a rack and add enough water to cover the jars by 3 inches. Cover the pot and bring the water to a boil over high heat. Process the artichokes for 25 minutes. Turn off the heat and remove the lid. After a few minutes remove the artichokes.

artichokes, lemon juice, white wine vinegar, olive oil, garlic, salt, bay leaves

Taken from www.seriouseats.com/recipes/2009/05/how-to-marinate-can-preserve-baby-artichokes-recipe.html (may not work)