Fill a pot halfway with water. Add the juice of five lemons as well as the rinds from the lemons that you have squeezed. 

Clean the artichokes and their stems as you normally would for cooking. Rub each artichoke with a lemon that you have cut in half as soon as you finish preparing them. Then place it in the pot.

When all your artichokes are cleaned and ready, remove the lemon rinds from the pot and place it over heat. As soon as the water starts boiling, allow the artichokes to blanch for about 5 minutes, then strain them. They shouldn't get tender.

Wash the fennel and remove the leaves (you don't discard the leaves but keep them instead to use in tzatziki, spanakopita, raw salads, artichokes "à la polita", etc.). Cut the fennel stalks into pieces of about 5 cm length.

Peel and wash the garlic, then cut it into small pieces.

Clean the celeriac, cut it into pieces of about the same size as the artichokes and rub them with a lemon cut in half.

Place the artichokes, their stems, the celeriac, the fennel and the garlic in a jar in alternating layers, adding a whole pepper grain every now and then. Add the vinegar and the corresponding quantity of brine, making sure that the liquid thoroughly covers all the solid ingredients and is about two fingers below the mouth of the jar. Add oilive oil up to the brim and seal hermetically.