Skip to main content
Main

Boiled Artichoke

Boiled artichoke prepared by soaking, boiling with salt and lemon, served hot with sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

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 ↓

Boiled Artichoke

Ingredients

Directions

Prepare

  1. Remove the choke from the artichoke and soak as directed.

  2. Press the stem back into the head of the artichoke.

Boil

  1. Place the artichoke in a kettle and cover with boiling water.

  2. Add salt and lemon juice for every two quarts of water.

  3. Boil gently for 30 minutes if young, or 40 minutes if old.

  4. Remove the artichoke from the water and drain.

Serve

  1. Serve hot with Bechamel sauce or Hollandaise sauce.

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).

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

What each ingredient does

Artichoke
The main vegetable; its tender leaf bases and heart are what the dish delivers when cooked.
Lemon juice
Adds acidity that brightens the flavour and helps keep the artichoke pale.

The step that matters

Boil gently. A gentle simmer cooks the artichoke through evenly and keeps the leaves and heart tender. A hard, rolling boil can break the head apart and make it tough or waterlogged. Choose the time by the artichoke's age.

“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.

You might also like

Lemon SauceLemon Sauce236 recipesArtichoke SoupArtichoke Soup55 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes