Cut the celery rib into halves and tie it into a neat bundle with the bay leaf and parsley. Add to the kettle along with the remaining ingredients. Bring to a boil and simmer until artichokes are tender, twenty minutes or longer, depending on the size of the artichokes. Let the artichokes cool in the marinade. Discard the celery bundle. Serve artichokes well chilled, each with a little of the marinade.