Seasoned Artichokes

In a 12 to 14 quart pan combine 6 quarts water and all ingredients except artichokes. Cover and bring to a boil over high heat. Meanwhile, rinse artichokes well. Slice off and discard about 1 inch from tops; trim off stems. With scissors, cut off and discard any remaining thorny tips from outer leaves. Add artichokes to boiling water. Return to a boil, cover and simmer until bottoms are tender when pierced with a fork, 25 to 30 minutes. Drain and serve. These are good served warm or chilled.