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Burr Artichokes

A dish of boiled artichokes served with drawn butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Artichoke and butter work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 893 recipes. Both carry trans-2-hexenal, which smells green, leafy. The science ↓

Burr Artichokes

Ingredients

Directions

Prepare

  1. Strip off the outer leaves and cut the stems close to the bottom.

  2. Wash the artichokes well and soak them in cold water for 2 to 3 hours.

Boil

  1. Place the artichokes in a pot of boiling water, stem ends up, and cover with an inverted plate to keep them submerged.

  2. Boil steadily for 2 to 3 hours, replenishing with boiling water as needed.

  3. Once tender, drain the artichokes and place them on a napkin.

Serve

  1. Serve with drawn butter.

  2. To eat, remove the leaves one by one, dip the large end in drawn butter, and eat the soft, pulpy part.

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 + 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

Artichokes
The edible base and pulpy parts are the dish itself, cooked until tender throughout.
Drawn butter
Adds richness and fat that complements the mild, slightly sweet artichoke flavour.

The step that matters

Keep the artichokes submerged while boiling. Artichokes float and can cook unevenly when exposed. The inverted plate holds them under the water so heat reaches every part and they become tender throughout.

“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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