Artichokes and mushrooms preserved

I got the idea of preserving vegetable from the book In Nonna's (i.e. grandmother) Kitchen, and I like it because when vegetable in its peak season or price is low, I'd buy some extra to preserve. Later when their season is out or price goes up, I'm still able to enjoy the taste from garden without hurting my purse!

Recipe (to fit a 9 x 12 cm jar... about 20-ounce)

• 2 medium artichokes
• a bowl of lemon juice
• 1 pound fresh brown mushrooms, stems removed
• a few cups water + vinegar (1:1)
• some sea salt
• 2 bay leaves
• 3 garlic cloves
• 1 dry red chili
• a bit dry oregano
• extra-virgin olive oil + olive oil (1:1)

Directions

1. To prepare the artichokes, first to have a bowl of lemon juice ready. Trim the artichokes until you get to the pale green leaves (wipe your knife with lemon juice from time to time). Carefully open the center and use a small paring knife to dig out the fuzzy choke. Rinse the cavity well and immediately rub the artichoke with lemon juice. Slice into 2cm-thick, keep them in the lemon juice. Repeat with the remain artichoke
2. Wiping the mushrooms with a moist towel.
3. In a medium pot, bring water & vinegar (1:1) to boil, add a few pinches of sea salt. Drain the artichokes, add them in vinegar water, when the liquid comes back to the boil, remove the artichokes with a slotted spoon, place them on rack to cool. Then add mushroom to the same boiling vinegar water, when it boils again, drain immediately, place mushroom in a colander and put something heavy on top to drain out the excess liquid, and to cool.
4. Sterilized the jar. Pack artichokes, mushroom, all garlics and herbs inside, fill with olive oils, then slide a small paring knife around the sides, making sure that no air bubbles remain in the oil (I didn't do a good job on this part as you seen my pic). Close the jar tightly and set aside for at least 6 weeks.
5. I keep my jar in the refrigerator. The book said these vegetable keep easily for a year.

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