Artichoke Bottoms a la Jardiniere
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
20Calories
1 gProtein
4 gCarbs
0 gFat
Full nutrition (19 nutrients)
Calories20 kcal
Protein0.6 g
Carbohydrates4.4 g
Fiber1.2 g
Sugars3.1 g
Total Fat0.1 g
Sodium7.7 mg
Potassium157 mg
Calcium20 mg
Iron0 mg
Magnesium6.2 mg
Phosphorus19 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C16 mg
Vitamin B60.1 mg
Folate36 mcg
Water55 g
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 6. The excerpt below is the record exactly as published.
Artichoke Bottoms a la Jardiniere. This artichoke dish is usually sent to table as an accompaniment to a large piece of braised beef or veal. Carrots and turnips should be cut to the size of large peas with a vegetable knife. Cook them separately in salted water, then drain them and put into a saucepan with a good-sized piece of butter, add a handful of peas and the same quantity of French beans cut into small dice. Season these vegetables
Cook this with the app: pantry check, scaling, and the assistant.