Pickled artichoke hearts

Ingredients for 8 servings:

• 1 kg artichoke(s)
• 1 liter Aceto balsamico white
• 1 liter of water
• 2 lemons
• 3 bay leaves
• 3 grains of black pepper
• 6 carnations
• 1 garlic clove(s)
• 3 chili peppers

Instructions

Working time approx. 45 minutes; Rest period approx. 10 days; Cooking/baking time approx. 15 minutes; Total time approx. 10 days 1 hour

Cut the stems off the artichokes, remove the tough outer leaves, cutting them off about 2 cm above the base, quartering them and trimming away the hairs in the heart. The stems can also be used. Peel and wash everything, and cut them into not-too-thin wedges. Immediately place the wedges in a bowl of lemon water, as otherwise they will quickly turn black. Bring the water and vinegar to a boil, add a little salt, and cook the artichoke pieces for a maximum of 8 minutes. Drain and let cool in a kitchen towel. In the meantime, fill the sterile jars with the spices. Add the artichokes and fill with olive oil. After 20 minutes, close the lid. They should be allowed to steep for at least 10 days.