17 mar 2010
For about 3 cans of 1 kg
1 liter of white vinegar
1 liter of water
2 liters of canola oil
Clean the artichokes well, removing the outer leaves, leaving only the tips and the tender part. Cut them into quarters and place them in water acidulated with lemon. In a saucepan boil the water and vinegar, and pour the artichokes, cook for 10 minutes,
drain and place them on a dish towel, cover with another towel and let dry overnight.
Take the artichokes dry and put them in jars, alternating with the oregano, cover them with canola oil and seal tightly. (you can keep for several months)