Why it works: Artichoke and butter work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 893 recipes. Both carry trans-2-hexenal, which smells green, leafy. The science ↓
Globe Artichoke
Ingredients
Directions
Prepare
Remove all the hard outer leaves from the artichoke.
Cut off the stem close to the leaves and the top of the bud.
Cook and serve
Drop the artichoke into boiling water and cook until tender, about 30 to 50 minutes.
Remove the artichoke from the water and take out the choke.
Serve with French salad dressing or melted butter, hot or cold.
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 + buttertop 15% of all pairsSmell alikemoderateCooked together893 recipes
Shared aroma: trans-2-hexenal (green, leafy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Globe artichoke
- Forms the main body of the dish, cooked whole until its leaves and base become tender.
The step that matters
Cook until tender. Boiling time depends on the artichoke's size and freshness. Cooking until the base pierces easily ensures the leaves and heart are tender rather than tough or fibrous.
“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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