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Artichokes with Sauce

Name: Artichokes with Sauce
Yield: 4 servings
Ingredients: three large artichokes; six small artichokes; the yolk of a hard-boiled egg; two spoonfuls of vinegar; a pinch of salt; half a pinch of pepper; a finely chopped shallot; three tablespoonfuls of good oil

From The table, 1889

Serves 4

The small artichokes can be served raw with the choke removed.

Presented as published in 1889. 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

153Calories

11 gProtein

30 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories153 kcal

Protein11 g

Carbohydrates30 g

Fiber15 g

Sugars3.4 g

Total Fat1.7 g

Saturated Fat1.2 g

Monounsaturated Fat6.9 g

Polyunsaturated Fat2.9 g

Omega-30.8 g

Cholesterol47 mg

Sodium270 mg

Potassium1040 mg

Calcium128 mg

Iron3.7 mg

Magnesium165 mg

Phosphorus269 mg

Zinc1.5 mg

Copper0.6 mg

Manganese0.7 mg

Vitamin D0.3 mcg

Vitamin C32 mg

Vitamin A21 mcg

Vitamin E2.4 mg

Vitamin K40 mcg

Vitamin B60.4 mg

Vitamin B120.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.9 mg

Folate192 mcg

Choline130 mg

Caffeine0 mg

Water252 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 231. The excerpt below is the record exactly as published.

the yolk of a hard-boiled egg in a bowl, dilute it with two spoonfuls of vinegar, season with a pinch of salt, and half a pinch of pep- per, a finely chopped shallot, and three tablespoonfuls of good oil. Mix well together, and serve. The small artichokes may be served in the same way, or they can be eaten raw (as they frequently are in Europe), with the choke removed. Dress the artichokes on a dish with a folded napkin, and serve the sauce in a separate bowl. 903. Artichokes a la Florentine.— Fill six parboiled fresh or conserved artichoke-bottoms with a preparation made of fresh sliced mushrooms, if at hand, a small, cooked cauliflower, weighing half a pound when pared, 19 THE TABLE. and stewed in half a pint of bechamel (No. 154), with two tablespoonfuls of grated cheese, seasoned with half a pinch of pepper

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