Soak the artichokes in salt and water, for several days, then drain and
rub them till you get all the skin off. Turn boiling vinegar on them,
with salt, alum, and peppercorns in it, in the same proportion as for
cucumbers. Let them remain a week, then turn off the vinegar, scald it,
and turn it back while hot on to the artichokes. Continue to turn
boiling vinegar on to the artichokes till thoroughly pickled.