Artichoke Bottoms a la Italienne
From How to cook vegetables, 1911
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
56Calories
4 gProtein
13 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories56 kcal
Protein3.9 g
Carbohydrates13 g
Fiber6.5 g
Sugars1.2 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium113 mg
Potassium444 mg
Calcium53 mg
Iron1.5 mg
Magnesium72 mg
Phosphorus108 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A1.2 mcg
Vitamin E0.2 mg
Vitamin K18 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate82 mcg
Choline41 mg
Water102 g
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 5. The excerpt below is the record exactly as published.
Artichoke Bottoms a I’ltalienne. Choose moderate-sized artichokes, as near as possible of equal size. Prepare them and cook in boiling water slightly flavoured with vinegar, until the leaves come off easily. Then plunge them into cold water. They must next be drained and then all the leaves removed. The choke is next taken away, when the bottoms are neatly trimmed and placed in a saute pan containing olive oil seasoned with pepper and salt
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