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Artichokes Preserved in Quarters

Preserved artichokes cut into quarters, parboiled, lemon‑juiced, and canned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Artichoke and lemon match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 636 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Artichokes Preserved in Quarters

Ingredients

Directions

Prepare the artichokes

  1. Cut off the stem and trim all the hard leaves from the artichokes.

  2. Cut them into quarters and remove all the fibrous parts.

  3. Round off the bottoms and trim the edges of the remaining leaves.

  4. Parboil the artichoke quarters for 5 minutes, then immerse them in cold water.

  5. Rub each piece with lemon juice.

  6. Prepare them as you would for Artichoke Bottoms.

Can and process

  1. Add the juice of 2 lemons to each quart can.

  2. Seal the cans and boil them in a hot water bath for 1 hour.

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 + lemontop 2% of all pairs
    Smell alikestrong
    Cooked together636 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 main body of the dish and carry its tender, edible texture.
Lemons
Add acidity that brightens flavour and helps keep the artichoke pieces pale.

The step that matters

Sealing and processing the cans. Artichokes are low in acid, so they must be sealed airtight and held at a full boil for the full hour to kill spoilage microbes and keep the contents safe to store.

“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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