Skip to main content
Main

Artichoke Bottoms, Stewed

Stewed artichoke bottoms served with white sauce or ketchup‑flavored gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Sauce and ketchup match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,099 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Artichoke Bottoms, Stewed

Ingredients

Directions

Prepare

  1. Soak dried artichoke bottoms in warm water for 2 to 3 hours.

  2. Boil the soaked artichoke bottoms in salted water for 45 minutes.

Serve

  1. Serve with white sauce or stew in gravy flavored with ketchup, salt, and pepper.

  2. Thicken the gravy with flour before serving.

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. Sauce + ketchuptop 1% of all pairs
    Smell alikestrong
    Cooked together1,099 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Artichoke + flourtop 6% of all pairs
    Smell alikestrong
    Cooked together466 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: nonanal (fat, citrus).

  4. Ketchup + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together2,435 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Artichoke + saucetop 16% of all pairs
    Smell alikemoderate
    Cooked 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

Flour
Starch thickens the gravy as it heats, giving it body.
Ketchup
Adds sweetness and acidity to the gravy.

The step that matters

Thicken the gravy with flour before serving. Flour thickens only when its starch is mixed in smoothly and heated, so stir it in gradually to avoid lumps and a thin, pasty gravy.

“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

Artichoke SoupArtichoke Soup55 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes