Pickled baby artichokes make a piquant hors d’oeuvre or may be served as part of an antipasto. The artichokes must be very small, tender and completely edible.
20 baby artichokes, outer leaves removed and the remaining leaves cut short pints water juice of
1 fl. oz. olive oil
½ teaspoon coriander seeds
1 bay leaf
1 sprig of thyme
1 teaspoon salt
Put 3 pints of water and 14 tablespoons of lemon juice into a large pan. Add the artichokes and bring to the boil over moderate heat. Boil for 10 minutes. Drain the artichokes in a colander and cool in running cold water. Drain again.
Put all the remaining ingredients in a large pan and bring to the boil over high heat. Add the artichokes. When the liquid comes to the boil again, lower the heat, cover and simmer for 20 minutes.
With a slotted spoon, remove the artichokes from the pan and place in a serving dish. Pour 6 tablespoons of the liquid from the pan over them. Chill thoroughly before serving.