Roman-Style Artichokes in Oil

Roman-Style Artichokes in Oil

Yields 6 pints

Ingredients:
Artichokes
Lemon juice
Water
Vinegar
1 clove garlic per pint
1/2 teaspoon dried basil or 1 teaspoon chopped fresh basil per pint
1/4 teaspoon dried mint or 1/2 teaspoon chopped fresh mint per pint
6 cups olive oil

Directions:
Remove outer leaves from the artichokes; cut off bud tops and stem ends (leave 1 1/2-inch stem if possible). Wash thoroughly.
In a large pot, combine lemon juice and water. Add artichokes, bring to a boil and simmer 10 minutes.
Drain and place artichokes in a large bowl or crock. Add equal parts of vinegar and water to cover the artichokes. Cover and let stand 10 hours or overnight.
Drain the liquid. Add garlic, basil and mint to clean, hot jars. Pack in the artichokes and cover with oil, leaving 1/2-inch headspace; seal.
Process in a boiling water bath 30 minutes.