Why it works: Artichoke and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 1,170 recipes. Both carry nonanal, which smells fat, citrus. The science ↓
Artichauts À LA Sauce Blanche
Ingredients
Directions
Trim the artichokes and remove the choke.
Boil the artichokes in water until tender.
Refresh them in cold water after cooking.
Reheat the artichokes by plunging them back into boiling water.
Place the artichokes on a serving dish and fill the center with white sauce.
Serve immediately, or serve the sauce separately in a sauceboat.
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.
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Artichoke + peppertop 10% of all pairsSmell alikemoderateCooked together1,170 recipes
Shared aroma: nonanal (fat, citrus).
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Artichoke + saucetop 16% of all pairsSmell alikemoderateCooked together462 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Pepper + saucetop 27% of all pairsSmell alikelowCooked together15,303 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Pepper and sauce barely smell alike, yet cooks put them together in 15,303 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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