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Boiled Artichokes
From Scientific cooking with scientific methods, 1911
Serves 1
The fleshy parts only are eaten.
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
78Calories
4 gProtein
20 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories78 kcal
Protein4.3 g
Carbohydrates20 g
Fiber6.8 g
Sugars3.7 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium114 mg
Potassium547 mg
Calcium59 mg
Iron1.6 mg
Magnesium78 mg
Phosphorus116 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1.2 mcg
Vitamin E0.4 mg
Vitamin K18 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate102 mcg
Choline46 mg
Caffeine0 mg
Water194 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 71. The excerpt below is the record exactly as published.
French artichokes are in the market all the year, and are the ones principally used. At present California is sending them to our markets, but they are not so good as the French ones, but are cheaper. In New Orleans the artichoke is held in high esteem. Boiled Artichokes. Remove stems close to leaves, and cut off outside bottom leaves, cut one inch from top, and with a sharp knife remove choke. Tie with string to keep it in shape. Soak in cold water from forty-five to sixty minutes: longer does not hurt. Put into saucepan of boiling w^ater, with salt and a little lemon juice
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Cook this with the app: pantry check, scaling, and the assistant.