Spices such as black pepper, cloves, juniper berries, or red chili peppers to taste
a small amount
Prepare the artichokes according to (Recipe ID: 1788568) that provides full instructions with photos.
Prepare the artichokes in water with lemon juice, the leftover peel after extracting the juice, and 1 tablespoon of salt. Set aside to soak for 2 hours or so.
Put 1 liter each of vinegar and water, 1 tablespoon of salt, and a few bay leaves in a pan, and bring to a boil. Add the artichokes, bring to a boil again and cook for a little over 10 minutes.
If you have very fresh artichokes, they should only take 10 minutes to cook through. If the artichokes are not as fresh, they will take about 15 minutes. I recommend early-harvest artichokes (in Italy, that means those picked in March).
Drain the cooked artichokes into a colander, then arrange them up upside down (with the petals facing down and the stem ends facing up) on paper towels. Leave to dry for 5 to 6 hours.
Finely chop the garlic and Italian parsley. (If you are using bay leaves, use 1-2 whole ones per jar. You don't need parsley, if you use bay leaves.)
Put the artichokes, garlic, and herbs in jars that have been sterilized in boiling water, and add enough olive oil to cover the artichokes.
Tightly pack the artichokes into the jars using a fork. Add some cloves, juniper berries, chili peppers, and whole black peppercorns to taste.
If you wait for about a week until the the artichokes are saturated in the oil, they will become even more delicious. Regular olive oil should be tasty too, but I use extra virgin olive oil.
Story Behind this Recipe
I love artichokes, so I want to eat them year round, but the artichokes in oil that's sold in stores don't use very tasty oil. So, I learned how to make preserved artichokes from a friend.
The artichokes I used are the small type that are called "carciofini" in Italy. They weigh about 80 g per piece before they're peeled. The boiling time will differ depending on the freshness of the artichokes, so test for doneness after boiling.