Pickled Artichoke
Take large fresh gathered artichokes, boil and simmer them till they are nearly tender, remove the leaves and choke, and put the bottom part of the artichoke in a salt brine for about forty-eight hours; then strain off the brine, put the artichoke into a jar, and cover it with vinegar, previously heated to the boiling point, and seasoned with pepper, salt, eschalots, and mace.