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Artichokes in Quarters

A dish of boiled and sautéed artichokes seasoned with butter and fine herbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Artichoke and butter work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 893 recipes. Both carry trans-2-hexenal, which smells green, leafy. The science ↓

Artichokes in Quarters

Ingredients

Directions

Prepare

  1. Cut the artichokes into eight pieces and remove the choke, leaving as few leaves as possible.

  2. Plunge the artichokes into boiling water, then transfer them to cold water.

  3. Drain the artichokes and sauté them in a pan with fresh butter and fine herbs until half cooked.

Preserve

  1. Allow the artichokes to cool before bottling or placing them in cases for boiling.

  2. Boil the bottled artichokes for half an 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 + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together893 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

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

What each ingredient does

Fine artichokes
Form the main body of the dish, providing the tender vegetable texture.
Fresh butter
Adds richness and fat, helping the artichokes brown lightly as they sauté.
Fines herbes
Add aroma and a fresh, savoury flavour to the butter-cooked artichokes.

The step that matters

Sautéing until half cooked. Stopping the sauté at half cooked matters because the artichokes will finish cooking during the later boil. Cooking them fully at this stage leaves them soft and mushy after bottling and boiling.

“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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