Pickled artichokes

Clean the artichokes, depriving them of the toughest outer leaves, thorns and remaining stems, then immerse them in a bowl of salted water with the juice of two lemons.

Leave to soak the vegetables for 5 minutes, then drain them and let them boil quite al dente in a saucepan filled with boiling water, acidified with also two juice remaining lemons.

When the artichokes are cooked, remove them from the pot, let them drain, then allineateli on a cloth, patting lightly.

Set artichokes, once dry, glass jars, cover with vinegar, melted a little salt, close the containers and let them sit for fifteen days.

After this time, remove the vinegar from the pots and replace it with fresh vinegar, mixed with a little salt.

Close hermetically sealed jars and store them in a dark, dry place.

Let them spend at least a month before eating artichokes so prepared, but within 8 months from consumateli preparation.