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Boiled Artichokes

Boiled artichokes are cooked in salted water with vinegar and served hot with Hollandaise or cold with tartare sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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 ↓

Boiled Artichokes

Ingredients

Directions

Prepare

  1. Remove the outer leaves from the artichokes and cut off the stem close to the leaves.

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

  3. Soak the artichokes in cold water for about 40 minutes.

Cook and serve

  1. Drain and cook in boiling salted water with a little vinegar for 35 to 50 minutes, or until tender.

  2. Remove from water, place upside down on a platter to drain, and remove the string.

  3. Serve hot with Hollandaise Sauce or melted butter, or serve cold with Tartare Sauce.

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 + vinegartop 17% of all pairs
    Smell alikemoderate
    Cooked together381 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Artichokes
Provide the tender edible leaves and heart that form the main dish.
Vinegar
Adds a mild acidity to the cooking water that helps keep the artichoke color pale.

The step that matters

Cooking until tender. Artichokes can turn mushy or stay fibrous if the cooking time is off, so check for tenderness with a knife or by pulling a leaf, since sizes vary widely.

“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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