{"id":4984,"slug":"quartered-artichokes","title":"Quartered artichokes.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four large artichokes","lemon","salt water"],"ingredients_norm":["artichoke","lemon","salt water"],"steps":["Cut four large artichokes in quarters.","Remove the fuzzy parts on the inside.","Immediately rub the quarters with lemon so they will not become black.","Boil in salt water until soft."],"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:w46:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"a7f5b8365ac7664bcb9b38235c0287a6763dad7cd9013272b46c7b8094c65608","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T16:40:36Z","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/quartered-artichokes"}