Coarsely grind the milk thistle seeds in a coffee grinder.
Add milk thistle, dandelion root, burdock root, turmeric and artichoke leaf to a quart-size jar.
Pour the alcohol over the herbs, then cover the jar with a lid and shake it well. If desired, write the start date on the jar using a sticky note, label, or piece of tape – it makes keeping track of how long it’s been steeping easier.
Place the jar in a dark, room temperature area. (I keep mine in a kitchen cabinet.) Let the mixture steep for 3-5 more weeks. Shake occasionally.
When the tincture is ready, use a mesh colander or cheesecloth to filter out the herbs. Pour the tincture in a clean jar or dropper bottle and store it in a cool, dark area.