RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	14.9793
Energy (kCal)	228.2887
Carbohydrates (g)	22.1506
Total fats (g)	9.538
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1349
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0432
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1183
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.5345
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.4669
Proline (g)	0.2433
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0014
Adjusted Protein (g)	0.0000
Cystine (g)	0.0665
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	12.9456
Copper, Cu (mg)	0.3385
Maltose (g)	0.0000
Zinc, Zn (mg)	1.9197
Total lipid (fat) (g)	9.5380
Vitamin K (phylloquinone) (g)	2.4625
Cholesterol (mg)	5.9483
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0009
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.5290
Folate, total (g)	27.8452
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1142.2466
Energy (kcal)	228.2887
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0642
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1042
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	1.5227
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0049
Vitamin C, total ascorbic acid (mg)	4.7901
Lutein + zeaxanthin (g)	24.6213
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2175
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	30.7582
Fatty acids, total saturated 16:0 (g)	1.1273
Carbohydrate, by difference (g)	22.1506
Vitamin D (IU)	0.0000
Fructose (g)	0.0013
Fluoride, F (g)	0.1966
Aspartic acid (g)	0.3834
Tyrosine (g)	0.1442
Potassium, K (mg)	337.2637
Fatty acids, total saturated 12:0 (g)	0.0381
Vitamin A, RAE (g)	65.4951
Serine (g)	0.1984
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1977
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.1585
Histidine (g)	0.1047
Isoleucine (g)	0.1648
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.4529
Water (g)	58.4767
Fatty acids, total saturated 8:0 (g)	0.0158
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	539.2547
Sodium, Na (mg)	634.7670
Iron, Fe (mg)	2.4175
Energy (kJ)	955.0557
Ash (g)	3.7882
Caffeine (mg)	0.0000
Glycine (g)	0.3226
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	3.4740
Fatty acids, total polyunsaturated (g)	3.6130
Vitamin E (alpha-tocopherol) (mg)	0.0971
Sucrose (g)	0.0001
Vitamin B-6 (mg)	0.0853
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0257
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1514
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0009
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	17.9500
Starch (g)	0.0000
Pantothenic acid (mg)	0.2960
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2343
Folate, food (g)	27.8452
Fatty acids, total saturated 20:1 (g)	0.0304
Fatty acids, total monounsaturated (g)	3.3867
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	10.7314
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	2.0724
Vitamin B-12 (g)	0.2933
Calcium, Ca (mg)	291.8788
Fatty acids, total saturated 10:0 (g)	0.0340
Galactose (g)	0.0009
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2292
Glutamic acid (g)	1.0295
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	238.1182
Vitamin E, added (mg)	0.0000
Retinol (g)	10.4000
Leucine (g)	0.2949
Folate, DFE (g)	27.8452
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	2.5757
Tryptophan (g)	0.0702
Threonine (g)	0.1497
Fatty acids, total polyunsaturated 18:1 c (g)	0.0037
Manganese, Mn (mg)	0.4761
Protein (g)	14.9793
Cryptoxanthin, beta (g)	1.0271
Fatty acids, total saturated 18:1 undifferentiated (g)	3.2825
Betaine (mg)	0.0512
Phosphorus, P (mg)	321.6099
Tocopherol, gamma (mg)	0.0377

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 375°F. | 2. Empty artichoke hearts into colander, rinse a bit to remove brine and drain well. | 3. Mix gently with olive oil and garlic slices. | 4. Place artichoke mix in metal roasting pan and roast for about 1 hour or more, or until artichokes start to brown. Toss once or twice if desired. | 5. To make breadcrumbs, toast one slice or so of a good quality, dense bread such as sourdough or panzanella or whole wheat(or use day old bread). Tear into pieces and toss into blender. Blend until processed into fine crumbs. | 6. Melt butter over medium-low heat in non-stick pan and add bread crumbs. Toss a few minutes until slightly browned (this will depend on how well your bread was toasted). | 7. Remove from heat and add parmesan cheese, 1 teaspoon grated lemon rind, vegetable broth, thyme, salt and pepper. Mix well. | 8. When artichokes are done roasting, remove from oven and increase oven temperature to 450°F Toss artichokes gently with juice of 1/2 lemon and then with breadcrumb mixture. Place artichokes in single layer of a 2 quart square baking pan. Sprinkle any remaining breadcrumb mixture over top. | 9. Bake for 15 minutes or so until warm and cheese has melted. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
artichoke heart	3	cans		-	-	-	-
extra virgin olive oil	2	teaspoons		-	-	-	-
garlic clove	4			-	-	-	-
breadcrumb	1/3	cup		-	-	-	-
parmesan cheese	1/3	cup	grated	98.6667	10.6667	10.6667	1.3333
vegetable broth	1/4	cup		40.59	6.5805	1.4883	0.9594
lemon	1			1.2808	0.4116	0.0486	0.0132
thyme	1	teaspoon	dried	0.8079999999999999	0.1956	0.0445	0.0134
salt	1/4	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
butter	1	tablespoon		85.5	3.9285	2.6715	7.2

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Kumquat's Roasted Artichoke Hearts