2 (10 ounce) packages frozen artichoke hearts
1/2 cup white wine vinegar
1/2 cup water
4 garlic cloves, peeled
1 tablespoon salt
1/4 teaspoon dried, crushed thyme
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
1/8 teaspoon cayenne
Light, fruity olive oil
Steam or boil artichoke hearts. Drain well and pat dry with a paper towel. Place artichoke hearts into four scalded, half pint jars.
Combine remaining ingredients, except olive oil, in a saucepan. Bring to a boil. Pour hot liquid over artichoke hearts. Distribute garlic cloves between jars. Add enough olive oil to each jar to come up to the jar rim. Cap jars and refrigerate artichokes about 1 week before serving. Artichokes will keep about 2 weeks longer.
Yields 4 half pints.
