Why it works: Artichoke and sauce work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 462 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Globe Artichokes
Ingredients
Directions
Prepare and cook
Trim the artichokes.
Cook in boiling water with salt for 45 to 50 minutes.
Drain the artichokes.
Serve
Place them in a hot vegetable dish.
Serve with Hollandaise sauce.
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.
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Artichoke + saucetop 16% of all pairsSmell alikemoderateCooked 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
- Globe artichokes
- Form the dish itself, with a mild, slightly sweet flavour that the sauce complements.
- Hollandaise sauce
- Adds richness and fat, as its emulsified butter and egg yolks coat the mild artichoke.
The step that matters
Cooking time in boiling water. Too short a cook leaves the leaves and base tough and hard to eat. Too long makes them soft, mushy and dull in colour. Testing a leaf for easy pull-out shows doneness.
“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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