3 cups artichoke hearts frozen quartered ( one and a half 9-ounce packages)
6 strips lemon zest fresh
0.8 teaspoon pepper flakes hot
1 teaspoon salt
Equipment
sauce pan
Directions
In large saucepan, combine cider vinegar, salt, four bay leaves, 3 strips lemon zest, and 1 cup of water. Bring to simmer over medium heat.
Add artichoke hearts and simmer just until tender, about 3 to 5 minutes.
Drain artichokes, discard bay leaves and lemon zest.
While artichokes are still warm, divide them between 3 clean, dry 8-ounce jars.
Add 1 bay leaf, one strip of lemon zest, and 1/4 teaspoon hot pepper flakes to each jar. Cover artichokes completely with olive oil. Set aside, uncovered, until artichokes are cool. Seal jars and store artichokes in refrigerator for up to 2 months.
