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Globe Artichokes

Globe artichokes boiled with a pinch of sugar, served with oiled butter or Hollandaise sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Artichoke and butter work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 893 recipes. Both carry trans-2-hexenal, which smells green, leafy. The science ↓

Globe Artichokes

Ingredients

Directions

Prepare

  1. Wash the artichokes thoroughly.

  2. Cut off the stems and some lower leaves, then trim the points of all leaves.

Cook and serve

  1. Cook the artichokes in very little fast boiling water with a pinch of sugar for 20 minutes or longer, depending on size and age.

  2. When cooked, the leaves should come out readily.

  3. Serve on a folded napkin with oiled butter or Hollandaise sauce on the side.

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

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

  2. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Artichoke + sugartop 29% of all pairs
    Smell alikemoderate
    Cooked together168 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

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

What each ingredient does

Globe artichokes
Provide the edible base and fleshy leaves that form the main part of the dish.
Sugar
Adds a slight sweetness to the cooking water, balancing the artichoke's natural bitterness.

The step that matters

Judging doneness by the leaves. Artichokes cooked too briefly stay tough and fibrous, while overcooking turns them mushy. Leaves that pull out easily signal that the fleshy base is tender enough to eat.

“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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