Name: Artichoke Bottoms with Foie Gras
Ingredients: Artichoke bottoms; Foie gras; Minced truffles; White mushroom sauce; Grated bread crumbs; Truffle sauce

Why it works: Truffle and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 1,900 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Artichoke Bottoms with Foie Gras

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Spread a mixture of foie gras and minced truffles on artichoke bottoms.
Cover with reduced white mushroom sauce.
Sprinkle grated bread crumbs on top.
Brown in the oven at 400°F (200°C).
Serve with truffle sauce poured around.

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.

Truffle + mushroomtop 4% of all pairs

Smell alikemoderate

Cooked together1,900 recipes

Shared aroma: 2,4-nonadienal (fatty, green).
Artichoke + mushroomtop 8% of all pairs

Smell alikemoderate

Cooked together447 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).
Mushroom + breadtop 10% of all pairs

Smell alikemoderate

Cooked together2,536 recipes

Shared aroma: 2-nonenal (fatty, green).
Artichoke + truffletop 13% of all pairs

Smell alikemoderate

Cooked together240 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).
Artichoke + breadtop 15% of all pairs

Smell alikemoderate

Cooked together175 recipes

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