Skip to main content
Main

Artichoke Bottoms, with Fine Hebbs

Artichokes stuffed with herbs, breadcrumbs, and mushrooms, baked in butter and gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Artichoke Bottoms, with Fine Hebbs

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. Stuff the artichokes with cooked fine herbs, fresh bread crumbs, and chopped mushrooms.

Bake and serve

  1. Place them in a deep flat saucepan, adding a small piece of butter to each.

  2. Moisten with light thickened brown gravy.

  3. Bake in a 300°F (150°C) oven, basting frequently with the gravy.

  4. Once nicely browned, serve with the gravy.

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

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

  2. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

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

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

  4. Bread + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Artichoke + breadtop 15% of all pairs
    Smell alikemoderate
    Cooked together175 recipes

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

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

What each ingredient does

Artichokes
Form the dish as the vessel that holds the stuffing and cooks down in the gravy.
Fresh bread crumbs
Absorb moisture and give the stuffing body so it holds together while baking.
Chopped mushrooms
Add savoury, earthy flavour and moisture to the stuffing.
Butter
Adds richness and helps the exposed surfaces brown in the oven.
Light thickened brown gravy
Keeps the artichokes moist and adds savoury flavour through repeated basting.

The step that matters

Basting frequently with the gravy. Regular basting keeps the stuffing and artichoke from drying out during the long, gentle bake, while the surface gradually browns and the gravy reduces slightly.

“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 recipesMushroom SoupMushroom Soup60 recipes