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Jerusalem Artichokes

Jerusalem artichokes boiled with stock, butter, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Artichoke and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 1,170 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Jerusalem Artichokes

Ingredients

Directions

Prepare

  1. Prepare the artichokes by peeling them.

Cook

  1. Cook the artichokes in a pot with the lid on for 20-30 minutes, shaking the pan occasionally to prevent burning.

  2. Once cooked, add butter, salt, and pepper.

  3. Serve immediately.

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

    Shared aroma: nonanal (fat, citrus).

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

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

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

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

What each ingredient does

Artichokes
Provide the main body of the dish, cooking down to a tender texture.
Butter
Adds richness and fat, carrying flavor and smoothing the finished texture.

The step that matters

Shaking the pan during cooking. Shaking the pan occasionally helps keep the artichokes moving so they do not stick and scorch on the base of the pot while the lid traps moisture to cook them through.

“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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