4 carrots, peeled, chopped
2 celery sticks, trimmed, stringy parts peeled away, sliced
4 garlic cloves, peeled, finely sliced
8 small globe artichokes, outer leaves peeled, stems trimmed
2 lemons, juice only
1 onion, peeled, finely sliced
handful chopped fresh parsley leaves
1 tsp caster sugar
1 tsp coriander seeds
1 tsp fennel seeds
dash extra virgin olive oil
6 black peppercorns, left whole
sea salt flakes
300ml/10½fl oz white wine