Gather young artichokes as soon as formed; throw them into boiling brine, and let them boil two minutes; drain them; when cold and dry put them in jars, and cover with vinegar, prepared as in method the third, but the only spices employed should be ginger, mace, and nutmeg.

2337. Artichoke Bottoms

Get full-grown artichokes and boil them, but not so much as for eating, but just until the leaves can be pulled; remove them and the choke; in taking off the stalk, be careful not to break it off so as to bring away any of the bottom; it would be better to pare them with a silver knife, and leave half an inch of tender stalk coming to a point; when cold, add vinegar and spice, the same as for artichokes.