Name: Pickled Artichokes
Ingredients: artichokes; salt; cold spiced vinegar; 1 teaspoon horseradish per jar

Why it works: Artichoke and horseradish share more aroma than cooks usually use. They rank in the top 2% of all ingredient pairs, and cooks put them together in 18 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Pickled Artichokes

Ingredients

artichokes
salt
cold spiced vinegar
1 teaspoon horseradish per jar

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Rub off the outer skin of the artichokes with a coarse towel.
Soak the artichokes in salt water for 24 hours.
Drain the artichokes.
Pour cold spiced vinegar over the artichokes.
Add 1 teaspoon of horseradish to each jar.

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.

Artichoke + horseradishtop 2% of all pairs

Smell alikestrong

Cooked together18 recipes

Shared aroma: coumarin (sweet, hay).
Vinegar + horseradishtop 12% of all pairs

Smell alikemoderate

Cooked together2,609 recipes

Shared aroma: isobutyraldehyde (malty, green).
Artichoke + vinegartop 17% of all pairs

Smell alikemoderate

Cooked together381 recipes

Shared aroma: isobutyraldehyde (malty, green).