Why it works: Artichoke and vinegar work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 381 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Artichoke Bottoms, for Garnish
Ingredients
Directions
Use a very sharp knife to cut the artichokes on their sides, about 2 inches above the stalk ends.
Trim off the leaves around the fronds.
Plunge the artichokes into boiling salted water with 2 teaspoons of vinegar.
Cook until soft enough to scoop out the chokes, then lift them out and drain.
Let them cool, remove the chokes, and trim the fronds neatly.
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 + vinegartop 17% of all pairsSmell alikemoderateCooked together381 recipes
Shared aroma: isobutyraldehyde (malty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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