Half fill a very large bowl with cold water and add the lemon juice to acidulate.

Prepare the artichokes, stripping them down to the heart and slicing off the leaves about three-quarters of the way down to the base. Cut lengthwise into quarters.

As each artichoke is prepared, drop it into the bowl of acidulated water to prevent discoloration.

Bring the aromatic cooking liquid or court-bouillon slowly to the boil over a low heat and when it boils, drain the artichokes and boil gently in it until they are tender but still fairly crisp (about 12-15 minutes).

Drain the artichokes upside down, then pack in layers into large, sterilized glass preserving jars; pour in sufficient olive oil to completely cover the top layer, tapping the jar on the work surface to release any trapped air bubbles.

Seal tightly. Store in a cupboard at cool room temperature and wait at least 2 weeks before sampling. This method works well for other green vegetables.

Serve as an accompaniment to cold meats.