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Aetichoke Salad

A salad of boiled artichoke with a parsley, shallot, olive oil, and vinegar dressing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Artichoke and shallot share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and cooks put them together in 97 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Aetichoke Salad

Ingredients

Directions

Prepare the artichoke

  1. Cut off the stem close to the leaves and remove the outer bottom leaves.

  2. Trim the artichoke and cut off one inch from the top of the leaves.

  3. Remove the choke with a sharp knife and tie the artichoke with string to keep its shape.

  4. Soak the artichoke in cold water for 30 minutes, then drain.

Cook and dress

  1. Cook the artichoke in boiling salted water with 2 tablespoons of vinegar until tender.

  2. Remove from water, place upside down to drain, and take off the string.

  3. Cool the artichoke and prepare the dressing by mixing parsley, shallot, salt, pepper, olive oil, and vinegar.

  4. Pour the dressing over the cooled artichoke 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. Artichoke + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together97 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Parsley + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Artichoke + olivetop 2% of all pairs
    Smell alikestrong
    Cooked together745 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Artichoke + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together524 recipes

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

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

What each ingredient does

Artichoke
Forms the main body of the salad and provides its tender, edible base.
Olive oil
Carries the dressing and adds richness and moisture to the artichoke.
Vinegar
Adds acidity that brightens the dressing and balances the oil.
Shallot
Adds a mild, sharp onion flavor to the dressing.

The step that matters

Removing the choke. The choke is fibrous and inedible, and cutting too shallowly leaves tough, bitter fibers behind. Use a sharp knife and work down into the center so the heart stays intact and tender.

Swap the parsley

How well each one fits the dish's main ingredients (artichoke, vinegar, shallot, pepper, olive):

  1. Capersfits better
  2. Tarragonfits better
  3. Parsleythe original
  4. Thymefits about as well

Fit is the average pairing score against artichoke, vinegar, shallot, pepper, olive. Candidates are from the same food group and used in at least 100 recipes.

“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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