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Stuffed Aktichokes, Boedelaise

Artichokes stuffed with a mixture of ham, mushrooms, breadcrumbs, and Madeira wine sauce, baked with pork fat and served with a reduced gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 18 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Stuffed Aktichokes, Boedelaise

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Prepare 12 artichokes as in recipe No. 27.

  2. In a saucepan, lightly fry the chopped onion in sweet oil.

  3. Add the cooked artichoke bottoms, ham, and mushrooms. Reduce moisture and drain excess oil.

  4. Mix in bread crumbs, parsley, salt, pepper, and Madeira wine sauce.

  5. Fill the centers of the artichokes with the mixture and cover with fat pork slices.

Braise

  1. Line a deep, flat saucepan with fat pork, onions, carrot, and parsley.

  2. Place the artichokes in the saucepan.

  3. Moisten with white wine and stock.

  4. Bring to a boil. Cover.

  5. Bake in the oven at 350°F (175°C).

Finish and serve

  1. Once cooked, remove artichokes.

  2. Strain the gravy and reduce it to a half glaze.

  3. Add lemon juice, chopped parsley, and butter to the gravy.

  4. Serve a teaspoon of sauce over each artichoke and the rest in a sauce bowl.

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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Artichoke + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together524 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  3. Ham + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  4. Artichoke + mushroomtop 8% of all pairs
    Smell alikemoderate
    Cooked together447 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Artichoke bottoms
Provide the tender base that forms the bulk of the stuffing.
Ham
Adds savoury, salty flavour to the stuffing.
Mushrooms
Add moisture and earthy flavour to the filling.
Bread crumbs
Bind the filling and absorb liquid so it holds together.
White wine
Adds acidity and aroma to the braising liquid.
Madeira wine sauce
Adds depth and sweetness to the stuffing and the gravy.

The step that matters

Reducing the gravy to a half glaze. Reducing concentrates the flavour and thickens the liquid by evaporating water, so the sauce must be watched to avoid over-reducing or scorching.

Swap the onion

How well each one fits the dish's main ingredients (artichoke, ham, mushroom, bread, parsley, pepper, madeira wine):

  1. Shallotfits better
  2. Spinachfits better
  3. Carrotfits better
  4. Onionthe original

Fit is the average pairing score against artichoke, ham, mushroom, bread, parsley, pepper, madeira wine. Candidates are from the same food group and used in at least 100 recipes.

“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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