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Stuffed Artichoke Bottoms, Italian Style

A baked dish of artichoke bottoms filled with chicken or veal, herbs, breadcrumbs, and topped with sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Stuffed Artichoke Bottoms, Italian Style

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Prepare the artichokes by removing the leaves and trimming the bottoms.

  2. Mix the chopped chicken or veal with the cooked fine herbs.

  3. Stuff each artichoke bottom with the meat mixture.

Bake

  1. Sprinkle fresh bread crumbs over each stuffed artichoke and drizzle with sweet oil.

  2. Arrange the artichokes in a baking pan and pour the light Espagnole sauce over them.

  3. Bake at 300°F (150°C) until they are nicely browned.

Make the sauce and serve

  1. In a small bowl, combine the butter, lemon juice, and chopped parsley.

  2. Serve a teaspoon of the sauce over each artichoke bottom and the rest separately.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

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

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

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

  4. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  5. Chicken + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,258 recipes

    Shared aroma: ethyl caproate (fruity).

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

What each ingredient does

Artichokes
Their tender bottoms hold the stuffing and carry the dish as the main vegetable.
Chicken or veal
Provides the savory meaty filling that gives the stuffing body and flavor.
Fresh bread crumbs
Absorb moisture and form a crisp, golden topping as they bake.
Espagnole sauce
Adds a rich, savory liquid that moistens the artichokes during baking.
Butter
Adds richness and a silky finish to the sauce.
Lemon juice
Adds acidity that brightens the rich sauce and filling.

The step that matters

Bake until nicely browned. Baking at a low 300°F heats the stuffing gently and slowly, so the bread crumbs brown without drying the artichoke bottoms. Checking for color rather than only time helps avoid pale or overdone results.

“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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