RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.2324
Energy (kCal)	4.2545
Carbohydrates (g)	0.9759
Total fats (g)	0.0675
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0020
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)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0058
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)	0.0053
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0081
Proline (g)	0.0243
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0028
Adjusted Protein (g)	0.0000
Cystine (g)	0.0021
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0602
Copper, Cu (mg)	0.0210
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0544
Total lipid (fat) (g)	0.0675
Vitamin K (phylloquinone) (g)	64.2025
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0017
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1.2480
Folate, total (g)	5.9715
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	326.4025
Energy (kcal)	4.2545
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0012
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0027
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.0397
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0098
Vitamin C, total ascorbic acid (mg)	5.0540
Lutein + zeaxanthin (g)	216.5390
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0128
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)	3.8665
Fatty acids, total saturated 16:0 (g)	0.0093
Carbohydrate, by difference (g)	0.9759
Vitamin D (IU)	0.0000
Fructose (g)	0.0026
Fluoride, F (g)	0.3933
Aspartic acid (g)	0.0274
Tyrosine (g)	0.0087
Potassium, K (mg)	36.3355
Fatty acids, total saturated 12:0 (g)	0.0011
Vitamin A, RAE (g)	16.3085
Serine (g)	0.0099
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0106
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)	0.0006
Histidine (g)	0.0041
Isoleucine (g)	0.0087
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0630
Water (g)	3.4763
Fatty acids, total saturated 8:0 (g)	0.0012
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)	195.6170
Sodium, Na (mg)	2.3580
Iron, Fe (mg)	0.3473
Energy (kJ)	17.8130
Ash (g)	0.1352
Caffeine (mg)	0.0000
Glycine (g)	0.0106
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)	0.0124
Fatty acids, total polyunsaturated (g)	0.0162
Vitamin E (alpha-tocopherol) (mg)	0.0405
Sucrose (g)	0.0002
Vitamin B-6 (mg)	0.0067
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0097
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0017
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2300
Starch (g)	0.0000
Pantothenic acid (mg)	0.0313
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)	0.0045
Folate, food (g)	5.9715
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0197
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)	0.6163
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0210
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	10.3385
Fatty acids, total saturated 10:0 (g)	0.0004
Galactose (g)	0.0017
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0145
Glutamic acid (g)	0.0257
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.1380
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0195
Folate, DFE (g)	5.9715
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)	0.4164
Tryptophan (g)	0.0024
Threonine (g)	0.0074
Fatty acids, total polyunsaturated 18:1 c (g)	0.0074
Manganese, Mn (mg)	0.1528
Protein (g)	0.2324
Cryptoxanthin, beta (g)	0.2875
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0183
Betaine (mg)	0.1024
Phosphorus, P (mg)	4.0210
Tocopherol, gamma (mg)	0.0955

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. Rinse artichokes well, tugging leaves outward to loosen slightly for stuffing. | 2. Trim off stems so artichokes sit on a flat surface. | 3. Trim off the pointed tips of each leaf. | 4. Set aside. | 5. In a large bowl combine bread crumbs, cheese, parsley, garlic salt, and pepper. | 6. Mix well; slowly add the oil till the crumb mixture is moistened enough to stick together. | 7. You may need to adjust the amount of oil depending on the type and amount of bread crumbs used. | 8. Stuff each leaf of the artichoke, starting from the bottom and working your way around, with crumb mixture. | 9. Stuff desired amount of leaves and shake off excess mixture. | 10. Continue this step with remaining artichokes. | 11. Place artichokes in a large baking pan and fill bottom of pan with 1/2 to 1 inch of water. | 12. Drizzle olive oil over top of stuffed artichokes and cover tightly with heavy duty foil. | 13. Cook on 375 degrees for approximately 60-80 minutes (depending on size of artichoke) or until leave comes out easily. | 14. Cool for 10 minutes; serve and Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
artichoke	4			-	-	-	-
italian breadcrumb	2 -3	cups		-	-	-	-
parmesan cheese	2 -3	tablespoons	grated	0.0	0.0	0.0	0.0
parsley	1	tablespoon	dried	1.368	0.2405	0.1129	0.03
garlic salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
extra virgin olive oil	1/4	cup		-	-	-	-
extra virgin olive oil	1 -2	tablespoon		-	-	-	-

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

Cooking in progress....

Italian Stuffed Artichokes