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Artichokes with Cheese

A baked dish of artichokes topped with white sauce and grated cheese.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Artichoke and sauce work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 462 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Artichokes with Cheese

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the artichokes

  1. Wash and peel the artichokes.

  2. Place them in cold salted water.

  3. Boil a pot of salted water and add the artichokes.

  4. Boil for 20 minutes, or until tender.

  5. Drain the artichokes and cut them into pieces.

Bake and serve

  1. Place them in a fire-proof dish and cover with white sauce.

  2. Sprinkle with grated cheese.

  3. Bake in a 350°F (175°C) oven for 10–15 minutes until golden brown.

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 + saucetop 16% of all pairs
    Smell alikemoderate
    Cooked together462 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Sauce + cheesetop 19% of all pairs
    Smell alikelow
    Cooked together1,987 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Artichoke + cheesetop 21% of all pairs
    Smell alikemoderate
    Cooked together161 recipes

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

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, becoming tender when boiled and giving the bulk of the texture.
White sauce
Adds moisture and a creamy binding that keeps the artichoke pieces from drying out in the oven.
Grated cheese
Melts and browns on top, adding richness and a golden, savoury crust.

The step that matters

Boil until tender, not mushy. Artichoke pieces need to be fully tender before baking, since the oven only browns the top briefly. Overboiling makes them soft and waterlogged, while underboiling leaves them tough and fibrous.

“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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