Artichoke Hearts in Olive Oil

· 24 Small Artichokes

· ½ Cup Of Lemon Juice

· 3 Cups Dry White Wine

· 2 Tablespoons Of Wine Vinegar

· 3 Bay Leaves

· 6 Peppercorns

· ¼ Lemon Cut Thin

· Olive Oil

· 3 Cloves

Remove outer leaves and tops of artichokes. Cut off excess stalk. Dip in lemon juice. Mix together wine, vinegar, bay leaves, cloves, peppercorns and lemon slices, add artichokes and simmer for ten minutes. Time may vary depending on tenderness of the artichokes. Drain thoroughly and place in a large jar. Cover with olive oil, bay leaves and peppercorns and let stand in jar for about three days. Add more oil if needed and keep covered in a cool place. Will stay fresh for very long.