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Artichokes, Italian Style

A sautéed artichoke dish seasoned with salt, pepper, sugar, wine, broth, and finished with white Italian sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Artichoke and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 1,170 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Artichokes, Italian Style

Ingredients

Directions

Prepare

  1. Prepare the artichokes as directed in another recipe.

  2. Place the artichokes in a flat saucepan.

Season and cook

  1. Season with coarse sea salt, black pepper, and sugar.

  2. Moisten with white wine and white broth.

  3. Cook on a brisk fire until the broth reduces to a half glaze.

Finish and serve

  1. Add white Italian sauce and serve.

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

    Shared aroma: nonanal (fat, citrus).

  2. Artichoke + white winetop 11% of all pairs
    Smell alikelow
    Cooked together206 recipes

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

  3. Sugar + saucetop 13% of all pairs
    Smell alikestrong
    Cooked together5,147 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Pepper + white winetop 15% of all pairs
    Smell alikemoderate
    Cooked together5,433 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. 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

Artichokes
Form the main body of the dish and absorb the flavors of the cooking liquid.
White wine
Adds acidity and aromatic depth to the cooking liquid as it reduces.
White broth
Provides moisture that reduces into a concentrated glaze coating the artichokes.

The step that matters

Reducing the broth to a half glaze. Boiling off the liquid concentrates flavor and thickens it into a glaze. If it reduces too little, the dish stays watery; if it reduces too far, the seasoning becomes overly concentrated and the glaze can scorch on the pan.

“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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