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Artichoke Puree, Preserved

A preserved puree made from artichoke bottoms, lemon, cream or Allemande sauce, butter, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Artichoke Puree, Preserved

Ingredients

Directions

Prepare and preserve

  1. Prepare the artichoke bottoms using lemon juice to keep them white.

  2. Cook the artichokes. Drain them on a napkin.

  3. Rub the artichokes through a fine sieve.

  4. Place the puree in pint tin boxes. Seal the boxes with a cover.

  5. Boil the sealed boxes in a hot water bath for 1.5 hours.

Finish and serve

  1. Open the can of preserved puree.

  2. Place the puree in a saucepan with half its quantity of cream or Allemande sauce. Warm the mixture thoroughly.

  3. Season with salt, pepper, nutmeg, and a pinch of sugar.

  4. Add a piece of butter. Mix until the butter is melted.

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).

  2. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Artichoke + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together156 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

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

  5. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Artichoke bottoms
Provide the main body and flavour of the puree.
Cream or allemande sauce
Adds richness and a smooth, creamy texture to the warmed puree.
Butter
Adds fat and richness, giving a silky finish to the puree.

The step that matters

Boil the sealed boxes in a hot water bath for 1.5 hours. The boxes must be fully sealed and held at a steady boil for the full time so the puree is heated through and preserved safely. Under-processing can leave it spoiled, so the seal and timing matter.

“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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