Nicoise Stuffed Artichokes

• 300 ml (½ pt) dry white wine
• a few coriander seeds

Reserve 4 tbls of the white wine to cook the shallots. Put the remaining wine in a pan and make a court bouillon of one part white wine to three parts of water. Add a few coriander seeds and peppercorns with the lemon juice, thyme, the bay leaf and salt. Cook the artichoke hearts in the bouillon unti