Marinated artichokes

Ingredients:

• 6 lemons, cut in half crosswise
• 16 small artichokes (or 6 large)
• 3 tbsp + 0.5 tsp coarse salt
• 4 tbsp. + 2 tbsp. l. olive oil
• 2 heads of garlic, cut in half crosswise
• 1 bunch of fresh thyme
• 1 bunch of fresh tarragon
• 1 cup white wine

Preparation:

1. Fill a large saucepan with cold water and squeeze 3 lemons into it (this is called acidulated water). Don't put it on the stove yet. Place the cut artichoke hearts directly into the lemon water to prevent them from browning.
2. Trim the artichokes. Lay the artichoke on its side and trim off the brown, woody end of the stem. Then, using a sharp or serrated knife, trim off the top third of the artichoke's pointed leaves, leaving the flattened tip. Using your hands, tear off the tough outer leaves from the bottom of the artichokes, leaving most of the leaves attached. Place the artichoke back on the board and this time cut it in half lengthwise, from stem to tip. Using a knife or vegetable peeler, carefully remove the outer layer of the stem. Using a spoon, scrape out the inedible fuzz from the center of the artichoke, revealing the cleaned core. Immediately place it in acidic water. Repeat with the remaining artichokes.
3. Boil the artichokesIf necessary, add more water to the pan to completely cover the artichokes. Add 3 tablespoons of salt to the water. Place the pan over medium heat and bring the water to a boil. Cook the artichokes for about 15 minutes, or until they are easily pierced with the tip of a knife. Drain. Transfer the artichokes to a large bowl.
4. Marinate the artichokes. In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the garlic halves, cut side down, and sauté until golden, 3-4 minutes. Add the thyme and tarragon. Squeeze the remaining 3 lemons into the pan and toss in the lemons. Add the wine and simmer over high heat until reduced by half, about 5 minutes. Add the remaining 4 tablespoons of olive oil and the remaining 1/2 teaspoon of salt. Bring the marinade to a boil, then turn off the heat.
5. Carefully pour the hot marinade over the artichokes and toss to combine. Place the artichokes and marinade in lidded jars or airtight containers and refrigerate. Marinate for at least 1 hour before serving, or preferably overnight. Store in the refrigerator for up to 10 days.