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Globe Artichokes

Boiled globe artichokes served with white sauce, Dutch sauce, Hollandaise sauce, or butter.

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 ↓

Globe Artichokes

Ingredients

Directions

Prepare

  1. Wash the artichokes in plenty of cold salted water.

  2. Soak them if they are not very fresh.

Cook

  1. Boil the artichokes in enough salted boiling water to cover them until the leaves are tender and can be pulled out easily.

  2. Drain the artichokes and trim the tops of the leaves.

  3. Cut the artichokes in half and remove the choke with a teaspoon.

  4. If the artichokes cool, reheat them in boiling water before serving.

Serve

  1. Serve with white sauce, Dutch sauce, Hollandaise sauce, or butter, allowing guests to dip the leaves.

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

What each ingredient does

Globe artichokes
The edible fleshy leaf bases and heart are the main part of the dish, cooked until tender.
White sauce, dutch sauce, hollandaise sauce, or butter
Adds richness and fat to the mild artichoke flavour for dipping the leaves.

The step that matters

Boil until the leaves pull out easily. Under-cooked artichokes stay firm and fibrous, while over-cooked ones turn mushy. Tenderness is judged by how easily a leaf releases, so testing leaves during boiling prevents both problems.

“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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