Bittersweet Appetizers

Preparation:

Preparation: Fill a bowl with cold water and add the lemon juice. Prepare the artichokes by removing the tough outer leaves. Break the stems at the base, trim the tips, cut them in half lengthwise and remove the hay. Immerse them immediately in acidulated water so that they do not blacken. Pour the wine, vinegar, bay leaves, chilli pepper, peeled and crushed garlic, sugar and a level teaspoon of salt into a stainless steel saucepan. Put it on the fire and bring the liquid to a boil. Immerse the artichokes in the boiling liquid, bring back to the boil and cook for 8 minutes. Check cooking from time to time with the tip of the knife, because the artichokes must - be al dente. Drain the artichokes, transfer them to a tea towel and let them cool. Put them in a sterilized preserving jar and cover them with oil. Close the jar and store it for a month in a cool, dark place. Cut the goat cheese into thick slices, sprinkle with freshly ground pepper, sprinkle with a drizzle of honey and flavor it with thyme leaves. Serve it with artichokes in oil and slices of lightly toasted walnut bread.