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Pickled Artichokes

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Artichoke and vinegar work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 381 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Pickled Artichokes

Ingredients

Directions

  1. Cut off the stems and hard leaves of the artichokes, then trim the upper part in the middle.

  2. Scoop out the fibrous part carefully and place the artichokes in a pan with cold water and a little vinegar.

  3. Parboil the artichokes for five minutes, then immerse them in cold water.

  4. Trim all artichokes to be uniform and rub them with a lemon.

  5. Arrange the artichokes in an earthen jar or barrel.

  6. Pour a brine of water and coarse sea salt over the artichokes to cover them.

  7. After 24 hours, drain the water, boil it again, skim, and add more salt to restore the brine's strength.

  8. Cover the jar or barrel hermetically.

  9. Before cooking, soak the artichokes in lukewarm water for 10 to 15 hours.

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 + vinegartop 17% of all pairs
    Smell alikemoderate
    Cooked together381 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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