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Artichoke Bottoms, with Fine Heebs

Stuffed artichokes with herbs, bread crumbs, mushrooms, butter, and brown gravy, baked until browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Artichoke Bottoms, with Fine Heebs

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Prepare 12 artichokes as described in recipe No. 35.

  2. Stuff the artichokes with cooked fine herbs, fresh bread crumbs, and chopped fresh mushrooms.

Bake and serve

  1. Arrange the stuffed artichokes in a deep flat saucepan, placing a small piece of butter in each.

  2. Moisten the artichokes with light thickened brown gravy.

  3. Bake in a 300°F (150°C) oven, basting frequently with the gravy.

  4. When nicely browned, serve with the 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. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Artichoke + mushroomtop 8% of all pairs
    Smell alikemoderate
    Cooked together447 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Bread + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Artichoke + breadtop 15% of all pairs
    Smell alikemoderate
    Cooked together175 recipes

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

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

What each ingredient does

Artichokes
Form the edible base that holds the stuffing and absorbs the gravy as it cooks.
Fresh bread crumbs
Add bulk and soft texture to the stuffing, soaking up moisture and butter.
Chopped fresh mushrooms
Contribute savory, earthy flavour and moisture to the stuffing.
Butter
Adds richness and fat that helps the stuffing and surface brown.
Light thickened brown gravy
Keeps the artichokes moist while baking and adds savory flavour and colour.

The step that matters

Basting with the gravy during baking. Basting keeps the stuffing and artichoke moist as it bakes, and the gravy's sugars and proteins help the surface brown evenly without drying out.

“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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