Artichokes in olive oil to Linos

Clean the artichokes from the toughest outer leaves and immergili as in a bowl with water acidulated with lemon juice to prevent blackening. Tuffali gently in a pan where the bubbles with white wine vinegar, cloves, bay leaf and salt. Return them back to a boil and then simmer slowly for about 5 minutes. After this time, let the artichokes cool in water so that buildup of vinegar. Then down the artichokes and dry them on a clean Tea towel for a few hours, even overnight.

When the artichokes are completely dry, invasali in glass jars are clean and dry, and here and there peppercorns; If you like you can also add finely chopped garlic and parsley. Then cover with oil and hermetically stage. Keep in a dry and dark for about a month before eating the artichokes in olive oil.