Artichokes in olive oil

Private artichokes of the toughest outer leaves, leaving only the heart. Cut off the tips and the stem, being careful to leave a small portion, which shall clear away outside. Rub artichoke hearts, one at a time, with a lemon cut in half, and gradually put them to soak in a bowl of water acidulated with lemon juice. Stir in a steel pot one liter of vinegar and water, bring them to a boil, add the salt needed and add the artichokes. Let them boil at moderate heat for 8 minutes, then drain, gently strizzateli, dry with a towel and put them in glass jars clean and dry. Interspersed artichokes with peppercorns, cloves and Bay leaves, then pour in as much olive oil as it takes to cover flush with vegetables, then tightly close containers and store them in a dark, dry place. Let stand the houses for a few days, then open the vases and add more olive oil to replace those absorbed by artichokes, so they always remain covered by the sauce. Keep them no more than 12 months. ---The best time to prepare these delicate artichokes is spring, as are tiny artichokes are selling the plant produces after bore fruit. However, in the absence of this variety of artichoke, you can use those municipalities, choosing specimens as possible small and tender.