Artichokes A L'Huile— Italian

Name: Artichokes A L'Huile— Italian
Ingredients: six large young artichokes; a cup of olive oil; a teaspoon of vinegar; salt; paprika

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

339Calories

24 gProtein

76 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories339 kcal

Protein24 g

Carbohydrates76 g

Fiber39 g

Sugars7.1 g

Total Fat1.1 g

Saturated Fat34 g

Monounsaturated Fat151 g

Polyunsaturated Fat20 g

Omega-31.4 g

Cholesterol0 mg

Sodium677 mg

Potassium2664 mg

Calcium317 mg

Iron9.2 mg

Magnesium432 mg

Phosphorus648 mg

Zinc3.5 mg

Copper1.7 mg

Manganese1.8 mg

Vitamin D0 mcg

Vitamin C84 mg

Vitamin A7.2 mcg

Vitamin E1.4 mg

Vitamin K107 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.5 mg

Niacin (B3)7.6 mg

Folate490 mcg

Choline248 mg

Caffeine0 mg

Water616 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 27. The excerpt below is the record exactly as published.

ARTICHOKES A L'HUILE— ITALIAN Cut the stalks, outer leaves and tips from six large young artichokes. Wash and cook for ten minutes in boiling wa- ter and a spoonful of vinegar. Then drain and hold under the faucet to force open the leaves. Place in a casserole. Cover with a cup of olive oil, a teaspoon of vinegar, salt and paprika

Cook this with the app: pantry check, scaling, and the assistant.