Fried Artichoke Quarters

Name: Fried Artichoke Quarters
Ingredients: young artichokes; a pot of boiling and salted water; frying batter; deep fat; salt

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

54Calories

4 gProtein

11 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories54 kcal

Protein3.7 g

Carbohydrates11 g

Fiber5.5 g

Sugars1 g

Total Fat0.6 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium347 mg

Potassium317 mg

Calcium25 mg

Iron0.7 mg

Magnesium37 mg

Phosphorus73 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C6 mg

Vitamin A1.2 mcg

Vitamin E0.2 mg

Vitamin K15 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.1 mg

Folate143 mcg

Choline35 mg

Caffeine0 mg

Water104 g

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 5. The excerpt below is the record exactly as published.

Fried Artichoke Quarters. Cut young artichokes into 6 pieces each and prepare them in the usual manner. Then put them into a pot of boiling and salted water to blanch them for five minutes. Drain them on a cloth. Dip each piece separately into frying batter and fry in deep fat

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