GET your artichokes as soon as they are formed, 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 put them into narrow topped jars, then take as much white wine vinegar as will cover your artichokes, boil with it a blade or two of mace, a few slices of ginger, and a nutmeg cut thin, pour it on hot, and tie them down.