{"id":5798,"slug":"young-artichokes-en-cocotte","title":"Young artichokes, en cocotte.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["very small California artichokes","one spoonful of hot olive oil","salt and pepper","one small can of American peas","one head of lettuce salad"],"ingredients_norm":["california artichoke","hot olive oil","salt and pepper","american pea","lettuce salad"],"steps":["Select very small California artichokes, trim them.","Put in an earthen cocotte dish with one spoonful of hot olive oil.","Season with salt and pepper, cover, and cook slowly for about twenty-five minutes.","Add to each dozen artichokes one small can of American peas, and one head of lettuce salad sliced very thin.","Cover again, and cook in oven for about twenty minutes more."],"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:w98:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"c43b1c05138a307fa004434e3c114bb02ffffcae1b65a4edd7abb91b077ad3a3","created_at":"2026-08-02T16:46:28Z","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/young-artichokes-en-cocotte"}