Cold Stuffed Artichoke Bottoms

Court bouillon

• 1 quart water
• 3 tablespoons olive oil
• Salt
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This dish makes an excellent hors d’oeuvre.

Combine the elements of the court bouillon, bring to a boil, and leave to simmer, covered, while turning the artichoke bottoms, rubbing each with lemon the moment it is turned. Add the bottoms and the garlic cloves to the court bouillon and simmer, covered, until the former are just tender, but still slightly firm (usually about 15 minutes, bu