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Artichokes French Preparation

Artichokes prepared by trimming, washing, boiling in salted water, served with French dressing or an acid sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 French Preparation

Ingredients

Directions

Prepare

  1. Trim the points of the artichokes.

  2. Wash the artichokes in cold water and vinegar.

Cook and serve

  1. Boil in salted water for about 30 minutes until a leaf can be pulled out.

  2. Serve with French dressing or an acid sauce.

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Vinegar + saucetop 26% of all pairs
    Smell alikelow
    Cooked together3,844 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Artichokes
Are the main dish, so their tender leaves and heart are what get eaten.
French dressing or an acid sauce
Adds acidity that brightens the mild, slightly sweet flavour of the cooked artichoke.

The step that matters

Boiling until a leaf pulls out. Undercooked artichokes stay tough and fibrous at the base of the leaves, while overcooking turns them mushy. A leaf that pulls out easily shows the flesh at its base is tender.

“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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