1 Slice up 2 of your 4 lemons and deposit them in a medium mixing bowl, with water.
2 Trim off the tough outer leaves of your artichokes and remove any fuzzy choke. Trim the stem and any hard green peel. Once all the hard and or fuzzy parts of the choke are removed plunge them into the lemon water to curtail browning.
3 Dump the trimmed hearts into a large pot along with the lemon water. Squeez the remaining lemons into the water and scrape of a little zest from their skins to add to the pot. Add the salt, peppercorns, pepper and bring the mix to a rolling boil for 8 - 10 minutes. Once it is boiling vigorously add in your wine and oregano. Crumble up the bay leaf and drop it in also.Don't allow the artichoke to become mushy- just soft. - after the alotted time allow the pot to cool to roughly room temperature.
4 Place the red pepper flakes, crushed garlic, and remaining herbs and spices in mason jars, add the artichoke hearts which should be packed tightly but not so tightly that they get smushed or crushed in the process.
5 Ladle in the cooking liquid to cover the artichokes, leave roughly ½” headspace. Add no more than 2 teaspoons of olive per jar. Seal the jars, and refrigerate for up to 10 days.