Prepared when artichokes are in season, these jarred artichokes get a classic flavor from apple cider vinegar. Soaking the artichokes in lemon water is key to keeping them light in color, even in the jar.
Soak the artichokes in water with lemon juice for 5 minutes to keep them from browning.
Boil in water for 8 minutes, then drain.
Bring the apple cider vinegar, water, salt, garlic cloves, bay leaf, and whole black peppercorns to a boil. Cook for 5 minutes.
Arrange the artichokes in a jar and pour the hot vinegar mixture over them.
Close the lid and let the jar sit at room temperature for 20 minutes.
Do not boil the artichokes before soaking them in lemon water, or they will darken quickly in the jar.
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