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Steamed Artichoke

A simple steamed artichoke served with dips, cooked until tender and then eaten leaf by leaf.

From the Recipes Wiki (Fandom) · 4 ingredients
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Why it works: Artichoke and lemon match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 636 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Steamed Artichoke

Time30-45 minutes

Ingredients

Directions

Prepare

  1. Cut off artichoke stem and head.

  2. Remove base leaves and cut off pointy end of upper leaves.

  3. Rub artichoke in lemon to preserve color.

Steam

  1. Add salt (and any seasonings) to 3 inches of water, bring to low boil.

  2. Place artichoke top down in pot tall enough to place lid without touching the artichoke.

  3. Boil on low 30-45 minutes until bottom can be punctured without resistance.

  4. Place artichoke upside down to drain.

Serve

  1. Serve whole, with one or more dips.

  2. Diners should remove a leaf, dip the base of the leaf in the dip, and eat the fleshy base of the leaf.

  3. When all the leaves are gone, remove the choke, cut the heart of the artichoke into bite sized pieces, and serve with the dip.

Nutrition, whole recipe (rough)

191Calories
5 gProtein
14 gFat
17 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Olive Oil1 tbsp (14g)119
Artichoke1 medium (128g)60
Lemonjuice of 1 lemon (48ml)12
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

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 their aromas overlap, and how often cooks already put them together.

  1. Artichoke + lemontop 2% of all pairs
    Smell alikestrong
    Cooked together636 recipes

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

  2. Olive + artichoketop 2% of all pairs
    Smell alikestrong
    Cooked together745 recipes

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

  3. Olive + lemontop 7% of all pairs
    Smell alikemoderate
    Cooked together11,922 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Artichoke
Is the whole dish; its fleshy leaf bases and heart are the part that gets eaten.
Olive oil
Adds richness and fat to the dip-based eating experience.
Lemon
Its acidity helps preserve the artichoke's pale color by slowing browning.

The step that matters

Boil on low 30-45 minutes until bottom can be punctured without resistance. Artichoke tissue must be fully tender to eat; a gentle simmer cooks it evenly without boiling off the water, and the base test shows when the fleshy parts are done. Undercooking leaves it tough, while overcooking makes the leaves mushy.

Swap the lemon

How well each one fits the dish's main ingredients (olive, artichoke):

  1. Avocadofits better
  2. Lemonthe original
  3. Limefits less well
  4. Cherryfits less well

Fit is the average pairing score against olive, artichoke. Candidates are from the same food group and used in at least 100 recipes.

“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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