Recipe Bocal artichokes

Artichokes

1. Prepare a bowl of cold lemon water.
2. Remove the first row of small green leaves and turn the artichoke using a vegetable peeler or a small knife. Cut the green leaves at the base to keep only the white.
3. Dip the artichokes in lemony cold water, time to prepare the vinegar.

Vinegar

1. In a saucepan, heat the wine over medium heat, the vinegar, the water then add 3 bay leaves, 1 branch of thyme, 1 pinch of salt and 1 teaspoon of whole pepper. Leave to infuse for 10 minutes.
2. Cook the artichokes in the vinegar between 8 and 10 minutes. Drain the artichokes on a plate, cut them in half and arrange them in a container.
3. Add a thyme branch, whole garlic cloves and 3 bay leaves.

You can marinate them for 7 days then taste them like this or sterilize your container. By immersing the container in boiling water for 20 minutes, it will thus be kept between 8 and 10 months.

Recipe proposed by The Social Food for Le Parfait