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  • Artichokes
  • Salt and water
  • White-wine vinegar
  • Ginger
  • Nutmeg
Procure your artichokes as soon as they are formed (or as young as possible), and boil them in a strong salt and water for two or three minutes, and lay them upon a hair sieve to drain; when they are cold, place them into a narrow topped jars, then take as much white-wine vinegar as will cover your artichokes, boil it with a blade or two of mace, a few slices of ginger, and a grated nutmeg, pour it on hot, and tie them down.
Submitted by Cassyjean - Torrington, CT Oct 19, 2009 15 min 30 min 45 min


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