{"id":4557,"slug":"artichokes-filled-with-cauliflower","title":"Artichokes filled with cauliflower","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four cold artichokes","one boiled and well-seasoned cauliflower","thick cream sauce","grated cheese","butter","a spoonful of bouillon"],"ingredients_norm":["cold artichoke","boiled and well seasoned cauliflower","thick cream sauce","cheese","butter","bouillon"],"steps":["Remove the leaves and trim the bottoms of four cold artichokes.","Cut in four a boiled and well-seasoned cauliflower, squeeze out the water, and use to fill the artichoke bottoms.","Cover with a little thick cream sauce, sprinkle with grated cheese, place small bits of butter on top of each, put on a buttered pan with a spoonful of bouillon, and bake in the oven."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w19:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"3806d7d02ead467106f7e9ac4184a751c98f1f379ad1b5f7d214e6190486edb8","created_at":"2026-08-02T16:37:04Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/artichokes-filled-with-cauliflower"}