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Baked Artichokes

Baked artichokes wrapped in pork, topped with onion, cooked with bacon, shallots, mushrooms, parsley, stock, and served with Hollandaise sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Artichoke and shallot share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and cooks put them together in 97 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Baked Artichokes

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Boil the artichokes for 1.5 hours.

  2. Drain and dry thoroughly.

  3. Wrap a slice of pork around each artichoke.

  4. Place a slice of onion on top.

Make the filling

  1. Combine bacon, shallots, mushrooms, parsley, and stock in a frying pan and bring to a boil.

  2. Pour the mixture into the center of the artichokes.

  3. Replace the onion slice.

Bake and serve

  1. Bake in a 350°F (175°C) oven for 45 minutes.

  2. Remove the pork slices.

  3. Fill the centers with sauce Hollandaise and serve.

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.

  1. Artichoke + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together97 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Shallot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Artichoke + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together524 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  4. Shallot + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together1,982 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Pork + mushroomtop 8% of all pairs
    Smell alikemoderate
    Cooked together3,875 recipes

    Shared aroma: 2-methoxy-4-propylphenol (allspice, anise).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Artichokes
Form the edible vessel that holds the filling and becomes tender when boiled.
Pork
Wraps each artichoke, adding savory flavor and richness during baking.
Bacon
Adds fat and smoky, savory flavor to the filling.
Shallots
Add a mild, sweet aroma that rounds out the filling.
Mushrooms
Add moisture and savory depth to the filling.
Stock
Provides liquid and a savory base that keeps the filling moist.

The step that matters

Drain and dry thoroughly. Water left on the boiled artichokes can thin the filling and stop the pork from holding well. Patting them fully dry helps the wrapping stay in place and the filling stay concentrated during baking.

Swap the onion

How well each one fits the dish's main ingredients (artichoke, pork, shallot, mushroom, parsley, sauce):

  1. Chivefits better
  2. Welsh onionfits better
  3. Spinachfits better
  4. Onionthe original

Fit is the average pairing score against artichoke, pork, shallot, mushroom, parsley, sauce. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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