Artichokes in vinegar

Preparation:

Preparation: Clean the artichokes, removing the tough outer leaves, the remaining thorns and the stems, then immerse them in a bowl full of water acidulated with the juice of two lemons. Leave the vegetables to soak for five minutes, then drain them and boil them al dente in a pot full of boiling water, also acidulated with the juice of the two remaining lemons. When the artichokes are cooked, remove them from the pot, let them drain, then line them up on a tea towel, patting them lightly. Arrange the artichokes, once dry, in glass jars, cover them with the vinegar, in which you have dissolved a little salt, close the containers and let them rest for fifteen days. After this time, remove the vinegar from the jars and replace it with fresh vinegar, always mixed with a little salt. Close the jars hermetically and store them in a dark, dry place. Leave at least a month to pass before eating the artichokes thus prepared, but consume them within 8 months of preparation.