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Artichoke Bottoms a LA Russe

Stuffed artichoke bottoms with caviar, lemon, pepper, mayonnaise, and dusted sugar, chilled before serving.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Artichoke Bottoms a LA Russe

Ingredients

Directions

Prepare

  1. Prepare the artichoke bottoms and place them on a dish over ice.

Assemble

  1. Mix the fresh caviar with lemon juice and Artichoke Nepaul pepper.

  2. Spread the caviar mixture into the hollows of the artichoke bottoms.

  3. Top with a layer of mayonnaise sauce.

  4. Dust finely sifted sugar over the prepared artichokes.

Chill and serve

  1. Chill thoroughly before serving.

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

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

  2. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Artichoke + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together1,170 recipes

    Shared aroma: nonanal (fat, citrus).

  4. Sauce + sugartop 13% of all pairs
    Smell alikestrong
    Cooked together5,147 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Artichoke + saucetop 16% of all pairs
    Smell alikemoderate
    Cooked together462 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Fresh caviar
Provides the main flavour and a salty, briny contrast to the artichoke.
Lemon juice
Adds acidity that brightens the caviar and balances the richness of the dish.
Mayonnaise sauce
Adds fat and creaminess that softens the top layer and carries flavour.

The step that matters

Chill thoroughly before serving. Cold keeps the caviar firm and fresh-tasting and the mayonnaise layer stable. Serving warm would soften the eggs and let the sauce separate or weep.

“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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