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Braised Artichoke Snack

A braised artichoke snack simmered in olive oil, wine, and herbs, served chilled.

From the Recipes Wiki (Fandom) · 17 ingredients
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Why it works: Lemon and artichoke work together. They rank in the top 3% of all ingredient pairs, and 636 recipes mention both. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

The recipe

Time30 minutes

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Prepare the artichokes

  1. Squeeze lemon into a bowl of cold water.

  2. Pull all outer leaves from each artichoke and cut off the stalk.

  3. Chop off the pale green inner leaves 1 inch above the base and trim around the base with a sharp knife.

  4. Drop each trimmed artichoke cup into the bowl of acidulated water.

Braise

  1. Heat olive oil in a large, heavy pot over medium heat.

  2. Add onions, carrots, and celery and sauté until they begin to brown, about 5 minutes.

  3. Add garlic, peppercorns, bay leaf, thyme, marjoram, and parsley.

  4. Reduce heat and add tomato paste.

  5. Cook slowly to caramelize, about 15 minutes.

  6. Pat artichokes dry with paper towels and add them to the vegetables.

  7. Sprinkle the flour over the pot contents, stir to coat, and continue cooking for 5 minutes.

  8. Increase heat to high and deglaze with wine and water.

  9. Mix well and cover with a plate or a small stainless steel pot lid that fits inside the large pot to keep the artichokes submerged.

  10. When liquid begins to boil, reduce heat to simmer.

  11. Stir every few minutes so sauce does not stick to the pot under the artichokes.

  12. Cook until a knife can just pierce the bottom of an artichoke, about 30 minutes.

Finish and store

  1. Place the whole pot in an ice water bath to stop cooking.

  2. When the mixture is cool, remove the fuzzy chokes from each artichoke bottom with a small spoon, being careful not to break the artichoke apart.

  3. Taste the sauce and adjust the seasoning with salt.

  4. Strain the braising liquid over the artichokes and keep refrigerated.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Lemon + artichoketop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together636 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Carrot + celerytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together10,172 recipes

    Shared aroma: myristicin (spice, warm).

  3. Onion + garlictop 1% of all pairs
    Aroma overlapstrong
    Mentioned together29,030 recipes

    Shared aroma: furaneol (caramel, strawberry).

  4. Lemon + thymetop 2% of all pairs
    Aroma overlapstrong
    Mentioned together3,973 recipes

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

  5. Lemon + celerytop 2% of all pairs
    Aroma overlapstrong
    Mentioned together3,467 recipes

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

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

What each ingredient does

Artichokes
Provide the tender base that becomes meltingly soft during the long, gentle braise.
Olive oil
Carries heat and flavour from the aromatics and helps them brown in the pot.
Flour
Thickens the braising liquid into a smoother, more clinging sauce.
Tomato paste
Caramelizes to add depth, colour and savoury sweetness to the sauce.
Jordan chardonnay
Deglazes the pot, lifting browned bits and adding acidity and aroma to the liquid.
Onion
Browns and sweetens as a base aromatic, building flavour for the braising liquid.

The step that matters

Cook until a knife just pierces the artichoke bottom. Overcooking turns the artichoke mushy and dull, while undercooking leaves it fibrous. Simmering gently keeps the sauce from scorching and the heart tender.

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (lemon, artichoke, olive, carrot, celery, garlic, thyme):

  1. Tomatobetter flavor fit
  2. Spinachbetter flavor fit
  3. Broccolibetter flavor fit
  4. Onionthe original

Fit is the average pairing score against lemon, artichoke, olive, carrot, celery, garlic, thyme. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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