Why it works: Artichoke and cream work together. They rank in the top 21% of all ingredient pairs, and cooks put them together in 335 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓
Artichokes and Gravy
Ingredients
Directions
Prepare
Clean the artichokes and soak them in ice water for 2 hours.
Cut the artichokes in half and remove the core.
Cook and serve
In a saucepan of boiling water, add salt and baking soda.
Add the artichokes and boil for 30 minutes.
Drain and serve with brown or cream gravy.
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.
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Artichoke + creamtop 21% of all pairsSmell alikemoderateCooked together335 recipes
Shared aroma: 1-octen-3-one (mushroom, metallic).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Artichokes
- Are the main vegetable, providing the tender edible base and heart once the core is removed.
- Baking soda
- Raises the water's pH, which helps the artichoke tissue soften during boiling.
The step that matters
Add the artichokes and boil for 30 minutes. Boiling for the full time is needed to soften the tough leaf bases and heart fully. Undercooked artichokes stay fibrous and chewy, while the water should stay at a steady boil once they are added so the cooking time stays consistent.
“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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