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Stuffed Artichoke Bottoms, Pioneer Style

A dish of artichoke bottoms filled with veal, onion, Allemande sauce, breadcrumbs, and egg yolks, baked until heated.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Stuffed Artichoke Bottoms, Pioneer Style

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Prepare the artichokes as directed in a previous recipe.

  2. In a saucepan, fry the chopped onion until browned. Season the onion with salt and pepper.

  3. Add the chopped veal, reduced Allemande sauce, and bread crumbs. Mix the ingredients well. Remove the mixture from heat. Stir in the egg yolks.

Stuff and bake

  1. Stuff the mixture into the artichoke bottoms.

  2. Place the stuffed artichokes on a buttered baking pan. Add a small piece of butter on each artichoke.

  3. Bake in a 350°F (175°C) oven until heated through.

  4. Serve with thickened veal gravy.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Artichoke + oniontop 10% of all pairs
    Smell alikestrong
    Cooked together738 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Artichoke + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together1,170 recipes

    Shared aroma: nonanal (fat, citrus).

  4. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Eggs
Egg yolks bind the stuffing so it holds its shape when baked.
Fresh bread crumbs
Absorb moisture and help give the stuffing a soft, cohesive body.
Roast veal
Provides the main meaty filling that gives the stuffing its savory flavor.
Reduced allemande sauce
Adds richness and body, helping bind the filling together.
Onion
Fried until browned to add sweetness and savory depth to the filling.

The step that matters

Remove the mixture from heat before stirring in the egg yolks. Egg yolks begin to set when heated; adding them to a very hot mixture can scramble them into lumps, so they should be stirred in off the heat for a smooth, cohesive filling.

Swap the onion

How well each one fits the dish's main ingredients (artichoke, veal, sauce, bread, egg, butter, pepper):

  1. Shallotfits better
  2. Asparagusfits better
  3. Spinachfits better
  4. Onionthe original

Fit is the average pairing score against artichoke, veal, sauce, bread, egg, butter, 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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