Artechoke bottoms (pickled) c.1728
Take Artechokes before they are full grown, pare them round, cutt off the leafs, chokes, & strings and boyle them, not too tender; drain them, and let them be cold; cutt some of them in Square pieces, and leave others whole, Boyle ye pickle of Vinegar, Cloves, Mace, whole pepper, and a little salt, let it boyle well, and then pour it hott aupon them; boyle the Pickle every day for three days, pouring it hot upon them every time; putt them into Potts, tye Covers over them close, and so they will keep well - elce not.
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