Artichokes in oil

Preparation:

Preparation: Remove the tough outer leaves from the artichokes, leaving only the heart. Cut the tips and the stem, taking care to leave a small portion, from which you will remove the external part. Rub the artichoke hearts, one at a time, with a lemon cut in half, and gradually soak them in a bowl full of water acidulated with the remaining lemon juice. Mix one liter of vinegar and one liter of water in a steel saucepan, bring them to the boil, add the necessary salt and add the artichokes. Let them boil over moderate heat for 8 minutes, then drain them, squeeze them gently, dry them with a cloth and place them in clean, dry glass jars. Intersperse the artichokes with peppercorns, cloves and bay leaves, then pour as much olive oil into the jars as needed to cover the vegetables, finally seal the jars hermetically and place them in a dark, dry place. Let the preserve rest for a few days, then open the jars and add more olive oil to replace the one absorbed by the artichokes, so that they always remain covered by the sauce. Keep them no longer than 12 months. --- The best time to prepare these delicate artichokes is spring, as the very small artichokes that the plant produces after bearing its normal fruit are on sale. However, in the absence of this variety of artichokes, you can use the common ones, choosing specimens that are as small and tender as possible.