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Artichokes a LA Sauce Blanche

Artichokes served with a thickened milk and wheatmeal sauce flavored with lemon, egg, pepper, and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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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 ↓

Artichokes a LA Sauce Blanche

Ingredients

Directions

Prepare the artichokes

  1. Peel the artichokes and boil them in water until tender.

  2. Cut the artichokes into slices ½ inch thick and place them on a dish.

Make the sauce

  1. In a saucepan, combine the milk and wheatmeal with seasoning and cook until thickened.

  2. Beat the egg with the lemon juice.

  3. Add the beaten egg and lemon mixture to the sauce.

Serve

  1. Pour the sauce over the artichokes and serve.

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 + lemontop 2% of all pairs
    Smell alikestrong
    Cooked together636 recipes

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

  2. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Artichoke + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together1,170 recipes

    Shared aroma: nonanal (fat, citrus).

  4. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

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

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

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

What each ingredient does

Artichokes
Provide the main vegetable body and mild, tender texture once boiled.
Allinson fine wheatmeal
Thickens the milk into a smooth white sauce as it cooks.
Milk
Forms the liquid base of the sauce that the wheatmeal thickens.
Egg
Adds richness and body to the sauce when beaten in.
Lemon juice
Adds acidity that brightens the flavour of the sauce.

The step that matters

Adding the beaten egg and lemon mixture to the sauce. Egg proteins thicken when heated, so if the sauce is too hot when the egg goes in, it can curdle or turn grainy. Adding it gradually off the heat or over low heat helps keep it smooth.

“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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