Chili pepper artichokes

Preparation:

Preparation: Choose small, fresh and tender artichokes. Remove the hard leaves until you get to the heart. Cut off the upper part and remove any internal 'beards' (hay) with a small knife, leaving a small piece (about 1 cm) of stem. Squeeze 3 lemons, pour the juice into a bowl, add 50 cl of vinegar and soak the clean artichokes. Boil a large pot of water with the remaining vinegar, the juice of the remaining lemons and a handful of salt. As soon as the water boils throw in the artichokes; boil them over medium heat for 10 minutes according to their thickness, then drain them and leave them to dry. When they are dry, arrange them in jars, arranging them in layers alternating with pieces of chilli pepper, slices of garlic and mint leaves. Press well, cover with oil, seal hermetically, sterilize for 40 minutes and store in a dark, dry place. Wait 30-40 days to consume them.