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Artichoke Bottoms, Fricassee

A sautéed artichoke bottom fricassee with butter, Ailmande sauce, lemon juice, and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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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 ↓

Artichoke Bottoms, Fricassee

Ingredients

Directions

Prepare

  1. Prepare the artichokes as described in recipe No. 35.

  2. Cut the artichokes into quarters.

Cook

  1. In a saucepan, melt the butter over medium heat.

  2. Add the artichoke quarters and toss them in the pan.

  3. Stir in the Ailmande sauce, lemon juice, and chopped parsley.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Artichoke + lemontop 2% of all pairs
    Smell alikestrong
    Cooked together636 recipes

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

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

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

  4. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

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

Butter and sauce barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Artichokes
Form the main body of the dish, providing tender pieces with a mild, earthy flavor.
Butter
Adds fat for richness and a smooth, silky coating on the artichoke pieces.
Lemon juice
Adds acidity that brightens the buttery flavor and balances its richness.

The step that matters

Melting the butter over medium heat. Butter contains milk solids that scorch and turn bitter at high heat. Gentle, moderate heat melts the butter evenly and keeps it from burning before the artichokes go in.

“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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