Artichokes preserved in brine

Clean the artichokes by removing the toughest outer leaves, thorns and the stems.

Lukewarm water filled a large mixing bowl, mix in the juice of two lemons and artichokes bathed yourself for a few minutes, so they do not blacken.

Drain the vegetables, let them drain well, cut them in half and put them into glass jars, one next to another, carefully pressed.

Placed between the various layers of artichokes a few grains of pepper and a bay leaf.

When the cans are filled, pour in salted water, previously boiled, so that the artichokes are completely covered.

Close tightly the pots, always coil them one by one in a cloth and let them sterilize for an hour.

Let cool in sterilization container vessels, then dry them and store them in a cool, dry place.

Keep them no more than 6 months.

For use, drain the artichokes from the liquid and use them as if they were raw, reducing cooking times.

They are excellent even simply seasoned with olive oil, lemon and parsley.