{"id":722,"date":"2025-11-04T08:00:00","date_gmt":"2025-11-04T07:00:00","guid":{"rendered":"https:\/\/food.masterhosting.site\/?p=722"},"modified":"2025-10-30T08:25:36","modified_gmt":"2025-10-30T07:25:36","slug":"artisjokken-in-een-wijnsaus","status":"publish","type":"post","link":"https:\/\/food.masterhosting.site\/index.php\/2025\/11\/04\/artisjokken-in-een-wijnsaus\/","title":{"rendered":"Artisjokken in een wijnsaus"},"content":{"rendered":"\n<p class=\"has-black-color has-text-color has-link-color wp-elements-790feacd35cefae7fb72f7971630f867\" style=\"font-size:18px\">Breng twee delen wijn en \u00e9\u00e9n deel water aan de kook met een beetje gemalen kardemom, foelie, een stukje boter en een stukje suiker, giet dit over de bereide artisjokken en laat ze op kolen koken. Voordat ze op tafel worden gezet, worden ze overgoten met de bouillon, waarin eidooiers zijn geroerd.<\/p>\n\n\n\n<p class=\"has-text-align-center has-black-color has-text-color has-link-color wp-elements-c551dbb36db66bbe0095cb1fb52b8681\" style=\"font-size:18px\">___________________________________________________________________________________________________________<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Breng twee delen wijn en \u00e9\u00e9n deel water aan de kook met een beetje gemalen kardemom, foelie, een stukje boter en een stukje suiker, giet dit over de bereide artisjokken en laat ze op kolen koken. Voordat ze op tafel worden gezet, worden ze overgoten met de bouillon, waarin eidooiers zijn geroerd. ___________________________________________________________________________________________________________<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[26,18],"tags":[],"class_list":["post-722","post","type-post","status-publish","format-standard","hentry","category-groente","category-nieuw-frankisch-kookboek"],"_links":{"self":[{"href":"https:\/\/food.masterhosting.site\/index.php\/wp-json\/wp\/v2\/posts\/722","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.masterhosting.site\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.masterhosting.site\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.masterhosting.site\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.masterhosting.site\/index.php\/wp-json\/wp\/v2\/comments?post=722"}],"version-history":[{"count":0,"href":"https:\/\/food.masterhosting.site\/index.php\/wp-json\/wp\/v2\/posts\/722\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.masterhosting.site\/index.php\/wp-json\/wp\/v2\/media?parent=722"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.masterhosting.site\/index.php\/wp-json\/wp\/v2\/categories?post=722"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.masterhosting.site\/index.php\/wp-json\/wp\/v2\/tags?post=722"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}