The message
from "Alan Holmes" contains these words:

1) Scrub and cook artichokes in enough water to cover them. Warm stock
up and liquidise together, along with some pepper and herbs. Simmer
together for a while. The water the artichokes as cooked in may be added
- despite its rather unattractive colour.

2) Scrub and slice artichokes, then liquidise along with the stock,
season, then cook together.

How do you make the 'stock'?

How do you usually make stock?

It depends what's to hand: usually it's something like the skin, gristle
and bones of bacon hocks, simmered for a long time in the juices the
hocks were cooked in; chicken carcase(s) rendered down; bones from (say)
saddle of lamb, or bones cadged from the butcher; the tougher layers of
onions, root vegetable peelings, potato peelings; outside sticks of
celery, outside leaves of cabbage, sprouts, etc, - the list is (almost)
endless.

--
Rusty
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