Carrageen Moss is a seaweed which can be gathered off the south and west coasts of Ireland. It is rich in iodine and trace elements and is full of natural gelatine. Carrageen means 'little rock' in Gaelic.
1 semi-closed fistful (5g) cleaned, well dried Carrageen Moss
1 1/2 pints (900ml/3 3/4 cups) milk - use 1/2 and 1/2 in America
1 tablespoon (1 American tablespoon + 1 teaspoon) castor sugar
Have a large saucepan of boiling water ready and add 2 teaspoon of vinegar and 2 teaspoon of salt to every 1.2 litres of water. Pop in the artichokes and bring the water back to the oil. Simmer steadily for about 25 minutes. After about 20 minutes you could try testing to see if they are done.