|2 qt • Water|
|1 pt • White Wine Vinegar (6%)|
|1 cup • Kosher salt|
|1 cup • Sugar|
Bring all to a boil, chill rapidly. Artichokes should be pared as needed and placed directly into the solution. They should remain in the liquid for 24 hours. They may be cooked in this liquid or a diluted version. They also may be rinsed and cooked otherwise in acidulated liquid to lessen the flavoring gained from the treatment.