Total Calories: 1
1 In a large saucepan, combine the vinegar, water, bay leaf, and garlic. Bring the liquid to a simmer.
2 Add the artichokes, crushed red pepper, and salt to taste. Cook until tender when pierced with a knife, 7 to 10 minutes. Remove from the heat. Pour the contents of the pan through a fine-mesh strainer into a bowl. Reserve the liquid.
3 Pack the artichokes into sterilized glass jars. Pour in the cooking liquid to cover. Let cool completely. Cover and refrigerate at least 24 hours or up to 2 weeks.
4 To serve, drain the artichokes and toss them with oil.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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