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Artichokes Aux Tomatoes

A stew of parboiled artichokes simmered with tomatoes, shallots, butter, and wholemeal thickening.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Artichoke and shallot share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and cooks put them together in 97 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Artichokes Aux Tomatoes

Ingredients

Directions

Prepare

  1. Parboil the artichokes, drain, and slice them.

  2. Chop the shallots finely and slice the tomatoes.

Make the sauce

  1. Stew the shallots and tomatoes in 3/4 pint of water for 20 minutes, adding seasoning and butter.

  2. Thicken the sauce with the wholemeal, rub through a sieve, and pour over the artichokes.

Finish and serve

  1. Stew gently until the artichokes are tender and serve with potatoes.

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 + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together97 recipes

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

  2. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Tomato + wheattop 7% of all pairs
    Smell alikemoderate
    Cooked together468 recipes

    Shared aroma: 1-nonanal (fatty, waxy).

  4. Artichoke + wheattop 9% of all pairs
    Smell alikestrong
    Cooked together25 recipes

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

  5. Artichoke + tomatotop 9% of all pairs
    Smell alikemoderate
    Cooked together354 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
Form the main body of the dish and become tender during the final stew.
Tomatoes
Provide moisture, acidity and body to the sauce as they stew down.
Shallots
Add mild onion sweetness and aromatic depth to the stewed sauce.
Wholemeal flour
Thickens the sauce so it coats the artichokes.
Butter
Adds richness and a silky mouthfeel to the sauce.

The step that matters

Thicken the sauce with the wholemeal, rub through a sieve, and pour over the artichokes.. Flour must be cooked in the hot liquid to thicken smoothly; adding it raw or unevenly leaves lumps and a floury taste. Sieving removes any remaining lumps and gives a smooth sauce.

Swap the tomato

How well each one fits the dish's main ingredients (artichoke, wheat, butter, pepper, shallot):

  1. Chivefits better
  2. Spinachfits better
  3. Leekfits better
  4. Tomatothe original

Fit is the average pairing score against artichoke, wheat, butter, pepper, shallot. Candidates are from the same food group and used in at least 100 recipes.

“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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