1.Snap all the tough outer leaves off the artichokes, cut about 2cm (¾ inch) off top of artichokes. Peel stems, trim to about 5cm. As you finish each artichoke heart, place it in a large bowl of acidulated water (this stops any discolouration while you are preparing the next one).
2.Combine vinegar, ½ cup of the juice, salt, the water, drained artichokes and chopped lemon in large saucepan. Cut a piece of baking paper into a circle large enough to fit inside pan, cover artichokes with the paper circle.
3.Bring to the boil. Reduce heat and simmer, covered for about 10 minutes or until artichokes are tender. Drain and combine hot artichokes and remaining juice in large bowl.
4.Meanwhile, combine oil, garlic and thyme in medium saucepan and cook over medium heat until garlic sizzles. Reduce heat to low and cook, uncovered for about 5 minutes or until garlic softens without colouring. Remove from heat, cool. Discard thyme.
5.When artichokes are cool enough to handle, halve them lengthways using a teaspoon and scoop out and discard the furry choke from the centre of the artichokes. Reserve juice.
6.Pack artichokes into sterilised 1.5-litre (6-cup) jar. Pour in enough reserved juice and oil mixture to cover artichokes, then seal jar immediately.
Acidulated water is water to which lemon juice has been added to prevent cut surfaces of foods from discolouring. It is best to wear disposable gloves when preparing artichokes.Note