Pickled Artichokes

Pickled Baby Artichokes
Artichokes: freshly picked baby and small artichokes (preferably, picked and pickled on same day).  You will need approximately 10-12 small chokes for each pint jar.  Note: we picked and pickled about 250-300 baby, small, and mid-size artichokes and filled 34 pints and 6 – ½ pints.
Brine (per batch):
2 cups lemon juice (bottled)
4 cups white vinegar
2 cups extra virgin olive oil
Bring to a boil and then simmer to keep hot.  This amount of brine made enough for approximately 8-9 pint jars.  We made 4 batches of brine to finish all of our pints and 1/2 pints.
Large Artichokes:
Rinse all chokes in cold water to remove any bugs and dirt.  Begin the deleafing (peeling) process; pick off the outer leaves until you reach the tender, light yellow/greenish leaves.  Trim the bottom stem even with the base and trim the tips of leaves, if desired.  Cut the chokes in 1/2 or 1/4's depending on size; the itty bitty baby chokes can be left whole. Place the trimmed chokes in a large bowl of acidulated water to retain color (use lemon juice or vinegar).
Prepare jars, rings and lids per usual instructions.
Add to each pint jar (reduce this amount by half for ½ pint jars):
1/2 teaspoon canning salt
1 large garlic clove (peeled), or a couple of small ones, to taste
1 dried red chili or more, to taste (I use Japanese dried chili pods)
1/4 to 1/2 teaspoon favorite dried herbs - we used dried oregano, basil and Trader Joe's "21 Seasoning Salute"
Stuff the jars tightly with prepared artichokes.  Ladle and/or pour the hot brine over the chokes; pressing down all of the chokes firmly to remove air bubbles. Top off the brine, if needed, and leave 1/2 inch of headspace. Clean the rim of jars before placing the lid and ring on the jar.   
Process jars for 30 minutes in water bath canner.From Angela: Note: these artichokes were so fresh and small that they did not have any hairy choke to clean.  Artichokes were picked at “From the Farm”, Yuma, AZ; a u-pickers paradise (*_*). Larger artichokes were peeled and finely sliced (julienned) to use for salads and other recipes; using same brine, but adding no additional herbs or spices just the salt, garlic and dried chili.  This mixture was packed into the ½ pint jars.
http://www.sbcanning.com/search?q=mushrooms