Skip to main content
Main

Stuffed Artichokes, American Style

A dish of artichokes filled with veal, breadcrumbs, herbs, and Allemande sauce, baked until heated.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
Jump to recipe ↓

Why it works: Artichoke and chive share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and cooks put them together in 59 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Stuffed Artichokes, American Style

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the filling

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

  2. Melt the butter in a saucepan and lightly fry the chopped onion in it.

  3. Add the chopped veal, cooked artichoke bottoms, bread crumbs, parsley, chives, salt, pepper, and reduced Allemande sauce, then mix well.

Stuff and bake

  1. Stuff the artichokes with the mixture.

  2. Sprinkle fresh bread crumbs on top.

  3. Arrange the stuffed artichokes in a buttered pan.

  4. Place a small piece of butter on each artichoke.

  5. Bake in a hot oven at 400°F (200°C) until heated through.

Serve

  1. Serve with or separately with reduced Madeira wine 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 + chivetop 1% of all pairs
    Smell alikestrong
    Cooked together59 recipes

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

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

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

  3. Parsley + chivetop 3% of all pairs
    Smell alikestrong
    Cooked together2,150 recipes

    Shared aroma: coumarin (sweet, hay).

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

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

  5. Onion + chivetop 3% of all pairs
    Smell alikestrong
    Cooked together1,907 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Veal
Adds savory, meaty body to the filling.
Artichoke bottoms
Add tender, mild artichoke flavor and bulk to the stuffing.
Bread crumbs
Absorb moisture and give the filling a soft, binding texture.
Butter
Adds richness and helps the top brown while the artichokes heat through.
Allemande sauce
Binds the filling and adds creamy richness.

The step that matters

Baking until heated through. The filling is already cooked, so the goal is only to heat it. Baking too long can dry the bread crumbs and toughen the artichoke leaves, so check that the filling is hot without overbaking.

Swap the onion

How well each one fits the dish's main ingredients (artichoke, butter, veal, bread, parsley, chive, pepper):

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

Fit is the average pairing score against artichoke, butter, veal, bread, parsley, chive, pepper. 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.

More stuffed artichokes recipes

Italian 4 See all 38 →

You might also like

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesArtichoke SoupArtichoke Soup55 recipes