20 baby artichokes 1 cup extra virgin olive oil 2 teaspoons coriander 1/2 teaspoon peppercorns 2 teaspoons salt 1 cup lemon juice, strained Bouquet garni (2 sprigs of thyme, 1 bay leaf, a 5-inch piece of celery and a 5-inch piece of fennel)

Step 1 Pare and trim the artichokes, which should be of relatively uniform size.

Step 2 Combine 1 1/2 quarts water with the olive oil, coriander, peppercorns, salt, lemon juice and bouquet garni in a large pot and bring to a boil.

Step 3Add the artichokes. Bring back to a boil and cook for 8 to 10 minutes, or until tender.

Step 4Transfer the artichokes and the cooking liquor to a large bowl to cool. At this point, you can either can the artichokes or store them in the refrigerator the way they are and use them, within a week or so, in composed salads, pasta dishes, etc.

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