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French Artichokes

French artichokes boiled and served with sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Artichoke and sauce work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 462 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

French Artichokes

Ingredients

Directions

Prepare

  1. Strip off the coarse outer leaves from the artichokes.

  2. Cut the stalks off about an inch from the bottom and wash the artichokes well in cold water.

Cook and drain

  1. Bring a pot of water to a boil, add the salt, and gently boil the artichokes until the outer leaves are tender, about 1.5 hours.

  2. Remove the artichokes from the pot using a skimmer and place them upside down on a plate to drain.

Serve

  1. Arrange the artichokes in a circle on a heated dish with the tops facing up.

  2. Pour over Bechamel, Hollandaise, or melted butter sauce and serve.

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 + saucetop 16% of all pairs
    Smell alikemoderate
    Cooked together462 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

The step that matters

Boil gently until the outer leaves are tender. A rolling boil can break up and bruise the artichokes, while gentle simmering cooks the tough leaf bases and hearts evenly. Testing that the outer leaves pull away easily shows the artichokes are done.

“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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