Roman-Style Artichokes in Oil

Look for artichokes with compact, green heads and tightly closed leaves.

75 very small artichokes
1 1/2 cups lemon juice
3 quarts water
Vinegar
Water
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

Remove outer leaves from 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 quarts water. Add artichokes, bring to a boil and simmer 10 minutes. Drain and place artichokes in large bowl or crock. Add equal parts of vinegar and water to cover artichokes. Cover and let stand 10 hours or overnight.

Drain liquid. Add garlic, basil and mint to clean, hot jars. Pack in artichokes and cover with oil, leaving 1/2-inch headspace; seal. Process in boiling water bath 30 minutes.

Yields 6 pints.