4 Ib. artichokes
1 oz. root ginger
The rind and juice of 2 large or 4 small lemons
1 gallon water
2 1/2 Ib. sugar
8 oz. raisins or sultanas
Nutrient
Sherry yeast
Carefully scrub the artichokes, thinly peel the lemons and bruise the root ginger, then place all together in a preserving pan and boil with the water for half an hour. Strain but do not press. Add the chopped raisins, stir in the sugar and when cool add the lemon juice, the nutrient and sherry yeast. Ferment to dryness in jars not quite full and store in jars well plugged with cotton wool instead of a cork for the first six months.