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
Strip off the coarse, outer leaves from the artichokes.
Cut the stalks off an inch from the bottom.
Wash the artichokes well in cold water.
Boil and serve
Bring a pot of water to a boil and add the salt.
Add the artichokes to the boiling water and boil slowly until the outer leaves are tender.
Remove the artichokes from the pot and place them upside down on a platter to drain.
Arrange the artichokes on a heated dish, tops up, and serve with sauce.
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.
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Artichoke + saucetop 16% of all pairsSmell alikemoderateCooked together462 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- French artichokes
- The main vegetable; boiling softens the leaves and base until tender enough to eat.
“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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