I can't express just how excited I have been over our artichoke harvest this year. We just finished our last artichoke cook up last night. This year we had so many that Pig was able to bottle our excess. Here are the step by step procedure to preparing and bottling artichokes.
Prepare your work station: Before beginning make sure you have a large pot filled with water and at least two halved lemons added. A bowl for scraps and a chopping board and small paring knife.
Pull off the outer leaves of the artichoke to reveal the soft pink and yellow hues of the young inner leaves. Trim the steam to about an inch and strip off the outer parts of the stem.
Cut about an inch off the top of the artichoke. Then slice in half.
If need be remove the soft thistle starting to form near the stem of the artichoke center.
Place prepared artichokes in the water with the lemon halves, to stop them browning.
In another pot prepare the water and vinegar and wine. Add the artichokes and bring to the boil. Turn down the heat and allow to simmer for several minutes until the artichokes are cooked but still firm. Place the artichokes into sterilized jars
Place jars in cold water and bring to the boil. Boil rapidly for 7 minutes. Jars can be left to cool in the water or taken out and left to cool on a cake rack.