Name: French Artichokes
Ingredients: artichokes; lemon; coarse sea salt; parsley; Hollandaise sauce or Vinaigrette sauce

Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

French Artichokes

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Cut off the bottom of the artichoke and rub it with lemon to keep it white.
Trim off the points of the leaves and bind the artichoke with a cord to prevent it from falling apart.
Cook the artichoke in salted water until the bottom is soft.
Remove from water and drain on a napkin.
Remove the center of the artichoke, garnish with parsley, and serve with Hollandaise or Vinaigrette sauce.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Lemon + parsleytop 1% of all pairs

Smell alikestrong

Cooked together14,037 recipes

Shared aroma: beta-phellandrene (minty, terpene).
Artichoke + lemontop 2% of all pairs

Smell alikestrong

Cooked together636 recipes

Shared aroma: 1-octen-3-ol (mushroom, earthy).
Artichoke + parsleytop 3% of all pairs

Smell alikestrong

Cooked together524 recipes

Shared aroma: trans-2-hexenal (green, leafy).
Artichoke + saucetop 16% of all pairs

Smell alikemoderate

Cooked together462 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Parsley + saucetop 23% of all pairs

Smell alikelow

Cooked together6,693 recipes

Shared aroma: ethanol (alcoholic, ethereal).