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Stuffed Artichokes

Artichokes filled with a mixture of chicken, ham, cream, parsley, nutmeg, salt, and pepper, baked and served with cream sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Stuffed Artichokes

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the filling

  1. Boil and drain the artichokes.

  2. Chop the chicken and ham finely, then mix with cream, parsley, nutmeg, salt, and pepper.

Stuff and bake

  1. Fill the hollow part of the artichokes with the mixture.

  2. Stand the artichokes in a buttered baking pan.

  3. Bake in a 400°F (200°C) oven for fifteen minutes.

Serve

  1. Serve with plain cream sauce poured around them.

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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Parsley + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

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

  4. Artichoke + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together156 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Nutmeg + peppertop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Artichokes
Hold the filling and provide the main body of the dish once boiled and drained.
White meat of chicken
Provides the main protein, setting firm and savoury when baked in the filling.
Cream
Adds moisture and richness so the chicken filling stays tender rather than dry.
Cooked ham
Adds salty, savoury flavour to the filling.

The step that matters

Chopping the chicken and ham finely. Fine chopping gives the filling an even texture and lets it pack into the artichoke cavities and cook through in the short baking time.

Swap the nutmeg

How well each one fits the dish's main ingredients (artichoke, meat, chicken, cream, ham, parsley, pepper):

  1. Thymefits better
  2. Capersfits better
  3. Garlicfits better
  4. Nutmegthe original

Fit is the average pairing score against artichoke, meat, chicken, cream, ham, parsley, pepper. 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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