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Artichokes a LA Milanese

A baked dish of boiled artichokes topped with butter and finely grated cheese.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Butter and cheese are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 7,962 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Artichokes a LA Milanese

Ingredients

Directions

Prepare

  1. Place boiled artichokes in a casserole.

  2. Put a piece of butter in the center of each artichoke.

  3. Sprinkle with finely grated cheese.

Cook and serve

  1. Cover and cook slowly for 20 minutes.

  2. Serve hot.

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. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Artichoke + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together893 recipes

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

  3. Artichoke + cheesetop 21% of all pairs
    Smell alikemoderate
    Cooked together161 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Boiled artichokes
Provide the tender main body of the dish and hold the melted butter and cheese.
Butter
Adds richness and moisture as it melts over the artichokes.
Finely grated cheese
Melts into a savory, lightly browned topping that adds flavor.

The step that matters

Cover and cook slowly for 20 minutes. Gentle, covered heat warms the artichokes through and melts the butter and cheese evenly. Cooking too fast or uncovered can dry the surface or scorch the cheese before the artichokes are heated through.

“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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