Culinary Chemistry / The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food.

by Friedrich Christian Accum

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.