Ingredients

Steps

• Strip outer leaves from artichokes and soak hearts in water with lemon wedges.
• Drain artichokes and leave them upside down.
• Combine water and 350ml vinegar in a pan and bring to a boil.
• Poach artichokes gently in the boiling mixture for 12 to 15 minutes.
• Drain the artichokes well and let them cool.
• Pack cooled artichokes into sterilised jars with minimal gaps.
• Heat olive oil with garlic, herbs, bay leaves, and oregano then cool.
• Add salt and pepper to the oil and remove the garlic cloves.
• Pour flavored oil over artichokes and seal the jars.