Artichokes in Oil

Carefully clean the artichokes, removing all the hardest outer leaves and the filaments of the stalk to be left attached. Remove their tips and empty their inner prickly fibers using a corer.

As you proceed with cleaning the artichokes, soak them in water acidulated with lemon juice to prevent them from turning black.

In a fairly large saucepan, bring a liter of water with a liter of white wine to boil, then add the aromatic spices.

Dip the cleaned artichokes in boiling water, lower the heat a little and cook for 7 or 8 minutes. After making sure that they are properly cooked, drain them and let them dry on paper towels, covering them to prevent them from blackening in contact with the air.

Arrange the artichokes in a jar with a bay leaf and a few grains of pepper and cover them to the brim with a good quality extra virgin olive oil. You can serve them immediately as an appetizer or keep them until the next time you want to serve them!