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Artichokes, Lyonnaise

Artichokes cooked with vinegar, wine, broth, and served in a sauce of Allemande, butter, glaze, and lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 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 ↓

Artichokes, Lyonnaise

Ingredients

Directions

Prepare

  1. Cut each artichoke into four parts and trim off the hard leaves.

  2. Remove the fibrous part and soak in cold water with vinegar to retain color.

  3. Parboil the artichokes for 5 minutes, then immerse in cold water and drain.

Cook

  1. In a buttered flat saucepan, season artichokes with salt, pepper, and sugar.

  2. Cook over brisk heat, turning occasionally, and moisten with white wine and broth.

  3. Cover the saucepan and reduce the broth by three-quarters.

Finish and serve

  1. Place artichokes bottoms up on a dish, strain the gravy, remove grease, and add Allemande sauce, butter, glaze, and lemon juice.

  2. Pour the sauce over the artichokes.

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).

  2. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. White wine + buttertop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

    Shared aroma: nonanal (fat, citrus).

  5. White wine + lemontop 11% of all pairs
    Smell alikemoderate
    Cooked together3,832 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

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 braising liquid's flavor.
White wine
Adds acidity and aromatic depth to the braising liquid as it reduces.
Butter
Adds richness and helps create a glossy, rounded finish to the sauce.
Allemande sauce
Enriches the reduced gravy with body and a creamy, velvety texture.
Lemon juice
Brightens the sauce with acidity that balances its richness.

The step that matters

Reduce the broth by three-quarters. Reducing concentrates flavor and thickens the liquid into a gravy. Stopping too early leaves it thin and watery, while reducing too far can make it overly salty and sticky.

“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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