{"id":5242,"slug":"cream-of-artichokes","title":"Cream of artichokes.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["three quarts of very light stock veal or chicken broth","four whole artichokes","three ounces of butter","three spoonfuls of flour","a pint of thick cream","salt and pepper"],"ingredients_norm":["light stock veal or chicken broth","whole artichoke","butter","flour","thick cream","salt and pepper"],"steps":["Make three quarts of very light stock veal or chicken broth, strain and add to it four whole artichokes.","Boil until the artichokes are soft, then remove and separate the bottoms from the leaves, cut the bottoms in small squares, and place in soup tureen.","Pass the leaves through a fine sieve, and put back in the broth.","Melt three ounces of butter in a casserole, add three spoonfuls of flour, heat through, add the broth and boil for ten minutes.","Then add a pint of thick cream, bring to a boil, season well with salt and pepper, and strain over the cut-up artichoke bottoms in the tureen."],"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:w63:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"13d5c231707ffce5717ee29c5e371ea348f4b38425f0832e966de6977e70ebf7","created_at":"2026-08-02T16:42:54Z","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/cream-of-artichokes"}