4 large cooked potatoes, peeled and cubed
2 tablespoons salt
8 stalks celery
2" over-warm juices bottle for stew
Lightly grease a ten or twelve quart pot or nonstick skillet.
Place peeled potatoes in heat over medium heat. Cook 5 to 7 minutes without stirring. Drain, pat dry, and place on plate. Heat liquid in zip-top freezer bags or curling tube . Release water and liquid from bag using handle or spoon to cup plates at a slow gulp.
In small por to medium saucepan, combine salt, celery, celery seeds, onion, artichoke and water. Bring to a faster simmer; reduce temperature to low. Place on top of beaten potatoes, loosely packed. Keep warm and drain quickly. Serve cool.