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Artichoke Bottoms, Macedoine

Artichoke bottoms filled with a mixed vegetable macédoine, seasoned and glazed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Artichoke Bottoms, Macedoine

Ingredients

Directions

Prepare the artichokes

  1. Prepare the artichokes by removing the outer leaves and trimming the tops.

  2. Place the artichokes in a flat saucepan with butter and warm them thoroughly.

  3. Season with salt, pepper, and a pinch of sugar.

Make the filling

  1. Cook the mixed vegetables separately, glazing each kind.

  2. Mix all the vegetables together and add the Allemande sauce.

Fill and serve

  1. Fill each artichoke bottom with the vegetable mixture and drizzle with half glaze.

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

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Artichoke + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together893 recipes

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

  5. Artichoke + saucetop 16% of all pairs
    Smell alikemoderate
    Cooked together462 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Artichokes
Form the base that holds the vegetable filling and carries the dish's main flavour.
Butter
Adds fat and richness while gently warming the artichokes without drying them.
Mixed vegetables
Provide the filling's texture, colour and bulk once glazed.
Allemande sauce
Binds the vegetables together and adds a creamy, savoury moisture.
Half glaze
Adds concentrated savoury depth and a glossy finish on top.

The step that matters

Warming the artichokes in butter. Artichoke bottoms need to be heated through gently over moderate heat. Too much heat can brown or toughen the surface and dry the flesh, while too little leaves the centre cold.

“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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