Marinated Baby Artichokes

Instructions

1. 1

   Bring a gallon of water to a boil with the vinegar.

2. 2

   Trim the outer two layers of artichoke leaves. (Put them in a food storage bag and freeze them for the next time you want to make artichoke soup.)

3. 3

   Put the artichokes into the boiling vinegar-water. Boil for about twenty minutes, or until the inner surfaces of the artichoke leaves are tender. Plunge artichokes into cold water to stop the cooking.

4. 4

   Cut off the top ends of the artichokes, along with any excess stem. (The first inch and a half or so of the stem is good to eat.) Slice the artichokes in eighths from top to bottom.

5. 5

   Put the artichokes and all the other ingredients into a large jar or airtight container. Make sure there is enough olive oil to completely cover the artichokes. Gently shake the container to distribute all ingredients evenly.

6. 6

   Store the container in the refrigerator for one week to marinate. (It gets even better if it marinates two or even three weeks.)