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To Pickle Artichokes

This recipe preserves artichokes in vinegar, sugar, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Vinegar and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 20,806 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

To Pickle Artichokes

Ingredients

Directions

  1. Peel and rinse the artichokes in cold water.

  2. Place them in a kettle and cover with vinegar.

  3. Add sugar and spices to taste.

  4. Boil for twenty minutes.

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. Vinegar + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Artichoke + sugartop 29% of all pairs
    Smell alikemoderate
    Cooked together168 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

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

What each ingredient does

Artichokes
Main ingredient that becomes tender and absorbs the pickling liquid's flavour.
Vinegar
Provides acidity that gives the pickle its sharp, tangy character and helps preserve it.
Sugar
Balances the sharpness of the vinegar with a touch of sweetness.

The step that matters

Boil for twenty minutes. Boiling long enough softens the artichokes so they are tender throughout and lets the vinegar and sugar penetrate the flesh. Stopping early can leave the centre firm and the flavour only on the surface.

“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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