Merry white wine vinegar
-2 kg of very fresh artichokes
-White wine vinegar (whichever is required)
-Lemon juice so that the artichokes do not blacken
-6 bay leaves
- Clean the artichokes; if they are small, leave them whole; if they are medium, cut them to quarters, remembering to also remove the fluff from the center.
- Cook the artichokes for 5 minutes in a casserole of pyroflam, stainless steel or enameled porcelain containing boiling water to which salt has been added to taste and, approximately, the juice of half a lemon.
- Dissolve the salt in the vinegar (50 g per liter) and pour it over the artichokes previously drained to cover them; Also lay the bay leaves in the maceration container. Cover the container.
- Allow 10-12 days to elapse. Then, discarding the laurel, drain the artichokes well and place them in the jars provided. Cover them with new vinegar to which salt will have been added in the aforementioned proportion and cover the jars, making sure they are airtight.
* SOURCE: AEV