Ingredients:
12 artichokes (or 20 small artichokes)
dry white wine
vinegar
2 lemons
12 laurel leafs
2-3 tacks
oregano
persley
pepper corn
olive oil

Directions:
Clean the artichokes and cut them foot stalks. If they are balky, cut them on fourth, put in the skillet and overrun with water where you added lemon juice to not sink.
Add half a litre of wine and half a cup of vineger, tacks and salt, and then cook that 20 minutes. Bring out cooked artichokes and turn them upside down to squeeze on cotton tag. If you let them to squeeze longer, even the whole morning, they will be better. if the leaves stay wet, oil will not bite into and season artichokes. Strained artichokes agree in bottles, cover with oil, sauce with laurel leafs, with oregano, with 2-3 pepper corns and lace of threaded parsley. Pressurized close the bottles and beware of sun light one week before serving.