Rinse all chokes in cold water to remove any bugs and dirt. Begin the deleafing (peeling) process; pick off the outer leaves until you reach the tender, light yellow/greenish leaves.
Trim the bottom stem even with the base and trim the tips of leaves, if desired. Cut the chokes in 1/2 or 1/4's depending on size; the itty bitty baby chokes can be left whole.
Place the trimmed chokes in a large bowl of acidulated water to retain color (use lemon juice or vinegar).
Stuff the jars tightly with prepared artichokes.
Ladle and/or pour the hot brine over the chokes; pressing down all of the chokes firmly to remove air bubbles. Top off the brine, if needed, and leave 1/2 inch of headspace.
Clean the rim of jars before placing the lid and ring on the jar.
Process jars for 30 minutes in water bath canner.
From Angela: Note: these artichokes were so fresh and small that they did not have any hairy choke to clean. Artichokes were picked at “From the Farm”, Yuma, AZ; a u-pickers paradise (*_*). Larger artichokes were peeled and finely sliced (julienned) to use for salads and other recipes; using same brine, but adding no additional herbs or spices just the salt, garlic and dried chili. This mixture was packed into the ½ pint jars.