Mediterraneanvegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Boiled Artichoke
From The Pattern cook-book, 1890
Serves 1
When eating, break the leaves off with fingers and dip the base in the sauce.
Presented as published in 1890. 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
63Calories
4 gProtein
15 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories63 kcal
Protein4 g
Carbohydrates15 g
Fiber6.6 g
Sugars2 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium2503 mg
Potassium495 mg
Calcium113 mg
Iron1.6 mg
Magnesium93 mg
Phosphorus110 mg
Zinc0.6 mg
Copper0.5 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A1.2 mcg
Vitamin E0.3 mg
Vitamin K18 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate88 mcg
Choline43 mg
Caffeine0 mg
Water2021 g
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 111. The excerpt below is the record exactly as published.
BOILED ARTICHOKE. After removing the choke and soaking as directed, press the stem back into the head, lay the whole in a ket- tle and cover with boiling water, adding one tea-spoonful of salt and two of lemon juice for every two quarts of water. Boil gently for half an hour, if the vegetable is young — ten minutes longer, if old. Then take the arti- choke from the water and drain. Serve hot with Becha- mel sauce or sauce Hollandaise (see "Sauces"), pouring the sauce around the artichoke
Cook this with the app: pantry check, scaling, and the assistant.