Skip to main content
Main

Artichoke Saute

Sautéed artichokes with butter, mushrooms, salt, and pepper, baked until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Butter and mushroom are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 12,525 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Artichoke Saute

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Cut the artichokes into quarters and remove the chokes.

  2. Trim the leaves neatly and parboil them in salted water for 5 minutes, then drain.

Bake and serve

  1. Lay the artichokes in a casserole and season with salt, pepper, and butter.

  2. Add chopped mushrooms if desired.

  3. Cover and cook in a 350°F (175°C) oven for 25 minutes.

  4. Serve with your choice of sauce, preferably Hollandaise.

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 + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  2. Artichoke + mushroomtop 8% of all pairs
    Smell alikemoderate
    Cooked together447 recipes

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

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

    Shared aroma: nonanal (fat, citrus).

  4. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

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

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

What each ingredient does

Butter
Adds fat and richness, carrying flavour and helping the artichokes brown slightly as they cook.
Mushrooms
Add earthy flavour and extra moisture to the casserole, savoury depth to the dish.

The step that matters

Parboiling the artichokes. Parboiling in salted water partly cooks the artichokes before baking, so they become tender in the oven without drying out. Draining well keeps excess water from diluting the butter and seasoning.

“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.

You might also like

Mushroom SoupMushroom Soup60 recipesArtichoke SoupArtichoke Soup55 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes