Baby Artichokes with Lemon and Olive Oil

This recipe is adapted from one in eugenia bone’s excellent well-preserved. These artichokes and the Roasted Red Peppers are the only recipes in this volume that use lemon juice as a key preserving agent, so if you want to be absolutely safe, use bottled rather than fresh so that the artichokes achieve the proper level of acidity. Also, because oil is used in the pickling liquid, be sure to wipe the rims of the hot jars very well before you put