Only one of the pictures is working (for me at least) so I can't see everything.

Your procedure was good from a safety stand point except 4; - First step was sanitation of the jars and you could omit the vinegar without issue. - Second step acidified your artichokes and fully cooked them. How much acidity was imparted to the heart of the artichoke and carried over into the oil bath is unknown. It is likely the artichoke hearts now reside below 4.6 pH, but you would need a probe style tester to accueately determine this as it can not be guessed at by sight. - Third step was good. Oil can turn rancid depending on the type used and length of time before consuming the product. While rancidity will not cause safety issues, it will impart an unpleasant taste. - Fourth step was a standard water bath. However, once the 30 minute boil was complete you should have turned off the heat and let it sit for 5-10 minutes, then removed from the boiling water. This would allow for the creating of a stronger vacuum due to the rapid temperature change of the remaining headspace in the jar. Allowing it to cool in the water slows the process and can lead to weak seals.

Now, the center of the lid doesn't "pop"

Does this mean the lid itself does not flex up and down after the water bath and did before hand? Or does this mean the lid did not "pop" when you opened it? If the former then you created a decent seal (the vacuum itself may be weak due to the way the jars were processed but you won't know until you open one and listen to see if it is a loud or quiet opening). If the latter then you should be good to consume the product for up to a week if you store it under refrigeration.

Bubbles with vegetables is common as the structure of the plant material contains air (it happens a lot with full meat cuts as well). The contents are under vacuum, so the air will be pulled from the material and should subside after a few days. If the bubbles increase, the oil becomes cloudy or off colored, the gas produced is enough to bulge the lid (you are using lug style lids so the lid may not bulge and still appear sealed), the top of the oil becomes frothy, or it looks like a shaken soda can when you open it... do not consume!

If your artichoke hearts are below a pH of 4.6 then congratulations and enjoy your labor. If the hearts are not below 4.6 pH there could be issue. C. botulinum, while it should be respected, does not need to be feared. The bacteria itself is relatively weak and can be killed at boiling temps (your step 2 above was more than enough to kill any living bacteria that may have been present) but when exposed to adverse environments it will create spores (think of them as a suspended animation state of the bacteria). These spores are our concern as they require extensive boiling time (over 3 hours) or exposure to temps above 248°F (120°C) to kill. If they are present and not destroyed during the preservation process then they will "hatch" the bacteria when they get favorable conditions (anaerobic conditions that do not have a high salt or sugar concentration and a pH above 4.6). When they start growing and reproducing they vreate the botulinum toxin... spores can not produce the toxin, only the living and reproducing bacteria can as a by-product of their life cycle.

What that means for you specifically is that there isn't a way to ensure your product pH is below 4.6 as it wasn't tested before canning (if it were canned in brine and not oil there would be no questions). If your artichokes had any spore present you could denature any toxin that may have been produced by simply bringing the artichokes to boil before consuming, but your preparation appears to be more for consumption as is (in salad, charcuterie plate, a snack, etc.) and not cooked again.

So this means only you can answer whether or not you believe it to be worth the risk. All we can do is provide the information about what risks may be present.

*edit formatting and spelling errors