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.