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Artichokes, Boiled

Boiled artichokes served with hollandaise sauce or other suitable sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Artichokes, Boiled

Ingredients

Directions

Prepare

  1. Wash the artichokes in several waters.

  2. Cut off the stems and trim the leaves if necessary.

Boil and serve

  1. Put them into boiling water and add 1 teaspoon of salt for each quart of water.

  2. If the water is hard or the vegetables are old, add a piece of baking soda the size of a Spanish nut.

  3. Keep the saucepan uncovered and boil quickly for 25 to 30 minutes until tender.

  4. Drain well and serve with Hollandaise sauce, white sauce, or oiled butter.

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
Main vegetable; boiling cooks the leaves and heart until tender.
Baking soda (in the method)
Added only to hard water or old vegetables, where it helps soften the tissue.

The step that matters

Boil uncovered and keep the water boiling quickly. Boiling uncovered lets volatile compounds escape and keeps the color bright, while a steady rapid boil cooks the artichokes evenly until tender without turning them mushy or dull.

“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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