For this preserve you need to buy the small, spiny variety of artichokes, taking care not to confuse them with the domestic ones which are not really suitable for pickling. Remove the tough outer leaves, cut off the spines and scrape off the hairy skin from the stalks. To prevent the artichokes from getting discoloured, do not wash them but leave them to soak in lemon juice for a little while.
Place a sufficient quantity of vinegar (if it is too strong dilute the vinegar with some dry white wine) in a saucepan with the artichokes and cook on a moderate heat. As soon as they are cooked, drain off the liquid and wrap them in a clean kitchen towel to dry (do not leave them exposed to the air or they will get discoloured).
When the artichokes have dried completely, place them in glàss jars with a few bay leaves and, a generous amount of olive-oil and leave to, soak.
The next day, top up the jars with more olive-oil, as the artichokes will have absorbed quite a lot, then close the jars with airtight covers.
