---------- Recipe via Meal-Master (tm) v8.02
  Categories: Condiments, Ceideburg 2
       Yield: 2 servings
       2 c  Fresh lemon juice
       4 c  Water
      36    To 40 medium artichokes
       3    Lemons, halved
       4 c  Distilled white vinegar
     1/2 ts Salt
       2    Garlic cloves
       4    Bay leaves
     1/2 ts Dried basil
       1 ts Dried oregano
       2    To 4 small dried red chile
            -peppers (optional)
       2 c  Olive oil
   These pickles are worth every bit of the time it takes to prepare
   them. They're one of the best tasting and most beautiful preserves on
   my pantry shelf.  The pale, creamy yellow leaves around the artichoke
   heart glisten in the oil-herb vinegar brine, and sometimes a faint
   hint of purple on the chokes is evident, too.  Their rustic taste
   recalls the simple antipasti of Italy’s country trattorias.
   Combine the lemon juice and water in a saucepan large enough to
   eventually hold all the trimmed artichokes.
   Prepare the artichokes, one at a time.  Cut off and discard card the
   stem, then halve the artichoke from tip to stem end.  Immediately rub
   the cut surface with a lemon half to prevent discoloring.  Scoop out
   the furry choke, then gently rub the exposed surface with lemon.  Cut
   off the outer layers of leaves, so the only leaves remaining are the
   tender, pale yellow ones.  Older or larger artichokes will have more
   tough outer leaves so more will have be removed than on younger or
   smaller artichokes. Immediately drop trimmed artichoke into the lemon
   Repeat process until all artichokes have been trimmed.
   Cook the artichokes in the lemon water for 3 to 5 minutes, depending
   upon size of artichoke hearts.  If mixed sizes are used, remove the
   small ones after 3 minutes.  Drain artichoke hearts and pack them
   tightly into 2 clean, dry, pint canning jars with sealable lids.  Add
   cup of vinegar and 1/4 teaspoon of salt to each jar.  Cover with the
   lids and let stand overnight.
   The next day, drain off and discard the vinegar.  Add 1 cup of
   vinegar to each jar.  Let jars stand 4 to 6 hours.  Drain off and
   discard vinegar. Add 1 garlic clove, 2 bay leaves, 1/4 teaspoon
   basil, 1/2 teaspoon oregano and 1 or 2 dried chiles (if desired) to
   each jar.  Fill to within 1/2 inch of the rims with olive oil.  Cover
   with the lids.
   At this point, the artichokes will keep up to 1 month stored in the
   refrigerator. alternately, they may be processed for 30 minutes in a
   canning kettle using the hot water process.  The sealed, canned
   artichoke hearts keep up to 1 year.
   Makes 2 pints.
   PER ARTICHOKE HALF:  35 calories, 1 g protein, 6 g carbohydrates, 1 g
   fat (0 g saturated), 0 mg cholesterol, 47 mg sodium, 3 g fiber.
   From the San Francisco Chronicle, 4/21/93.
   Posted by Stephen Ceideberg; May 11 1993.