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Boiled Artichoke

A boiled artichoke served hot with Bechamel or Hollandaise sauce.

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

Boiled Artichoke

Ingredients

Directions

Prepare

  1. Remove the choke from the artichoke and soak it 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 to the water.

  3. Boil gently for 30 minutes if the artichoke is 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
Forms the dish itself; its tender base and leaves are the part eaten after boiling.
Lemon juice
Adds acidity that brightens the flavor and helps keep the artichoke's pale color.

The step that matters

Boil gently for the right time. Boiling too hard can break up and toughen the tender leaves and base. Timing matters because a young artichoke cooks faster than an old one, so overcooking leads to mushy leaves and underdone ones stay tough.

“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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