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Globe Artichokes, Boiled

Boiled globe artichokes served with hot butter and lemon juice, seasoned with coarse sea salt and black pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Artichoke and lemon match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 636 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Globe Artichokes, Boiled

Ingredients

Directions

  1. Boil the Globe artichokes until tender.

  2. Serve with hot butter and lemon juice, seasoned with coarse sea salt and black pepper.

  3. Alternatively, serve with a plain salad dressing of oil, vinegar, coarse sea salt, and black pepper.

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 + lemontop 2% of all pairs
    Smell alikestrong
    Cooked together636 recipes

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

  2. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

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

    Shared aroma: nonanal (fat, citrus).

  4. Pepper + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

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

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

Globe artichokes
The main vegetable; boiling softens its fibrous leaves and base until tender.
Butter
Adds richness and fat that carries flavour when served hot with the artichoke.
Lemon juice
Adds acidity that brightens the rich butter and balances the artichoke's earthy taste.

The step that matters

Boil the Globe artichokes until tender. Undercooked artichoke leaves and base stay tough and fibrous, while overcooking makes them mushy. Testing for tenderness with a knife or by pulling a leaf shows when they are ready.

“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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