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Artichokes

A French-style dish of boiled artichokes simmered in wine and broth, finished with a butter‑flour sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Artichoke and lemon match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 636 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Artichokes

Ingredients

Directions

Prepare the artichokes

  1. Trim the ends of the artichokes and remove the choke, then quarter each artichoke.

  2. Pour boiling water over the artichokes and drain.

Cook and make the sauce

  1. In a stewpan, add the white wine and clear soup to the artichokes.

  2. Season with salt, pepper, and lemon peel.

  3. Cook until done, then remove the artichokes and boil the sauce down.

  4. Cream the butter and add the flour gradually, then mix in the sauce.

  5. Simmer until thick and serve with the artichokes.

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 + lemontop 2% of all pairs
    Smell alikestrong
    Cooked together636 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Artichoke + flourtop 6% of all pairs
    Smell alikestrong
    Cooked together466 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. White wine + buttertop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Artichoke + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together1,170 recipes

    Shared aroma: nonanal (fat, citrus).

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

What each ingredient does

Artichokes
Provide the main body of the dish, becoming tender as they cook in the liquid.
White wine
Adds acidity and aroma that brighten the sauce as it reduces.
Clear soup
Supplies savory flavor and liquid that forms the base of the sauce.
Butter
Adds richness and a smooth mouthfeel to the finished sauce.
Flour
Thickens the sauce when mixed with butter and cooked in the liquid.

The step that matters

Adding the flour to the butter. Adding flour gradually to creamed butter helps prevent lumps, so the sauce thickens evenly when mixed in and simmered.

“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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