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 ↓
Artichauts Bouillis, Sauce Hollandaise — Boiled Artichokes, Dutch Sauce
Ingredients
Directions
Cut off the stems of the artichokes and remove the outer leaves.
Pare the bottoms and rub with lemon to prevent discoloration.
Cut off the top of each artichoke and clip the top of each leaf.
Bring lightly salted water to a boil and add the artichokes.
Cook over high heat until done, about 30 minutes to 1 hour depending on quality.
Drain upside down to let all water escape.
Serve on a napkin with Dutch sauce or melted butter on the side.
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.
-
Artichoke + lemontop 2% of all pairsSmell alikestrongCooked together636 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
You might also like
Lemon Sauce236 recipes
Artichoke Soup55 recipes
Tomato Soup526 recipes
Brown Bread461 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.