10 oz. frozen artichokes, thawed
1/4 c. white wine vinegar
1 clove garlic, peeled, left whole
1/4 t. sugar
1/4 t. thyme
1-1/2 t. coarse salt
1/2 t. basil
1/2 t. oregano
1/8 t. dried red pepper
1/4 c. olive oil
1/4 c. vegetable oil
Boil artichokes in 5 c. water, gently, for 5 minutes.
Drain and dry well; pack into pint jar.
In an enameled or stainless steel saucepan, bring to a boil the vinegar, 1/4 c. water, garlic, sugar, and spices.
Pour hot mixture over artichokes; add oils, pouring enough to come almost to top of rim. Seal tightly.
Refrigerate for 1 week before serving, turning upside down on occasion. Will keep for 2 weeks longer in refrigerator. Serves 6.