20 small wild or tame artichokes
2 cups of olive oil
1 cup of white vinegar
Juice made of 2-3 lemons
3 tablespoons of salt

1. Clean the artichokes one by one from the outer leaves and sprinkle them with some lemon juice to prevent them from browning.

2. Place them in a casserole and add the oil and the vinegar.

3. Boil them for 3 minutes if they are small and for 4 minutes if they are big.

4. Once they cool off, place the artichokes with their broth in jars.

5. They can be preserved for one year.