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Artichokes, Boiled Jerusalem

Boiled Jerusalem artichokes with salt, pepper, savory herbs, butter, served with melted butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Artichoke and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 1,170 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Artichokes, Boiled Jerusalem

Ingredients

Directions

Prepare

  1. Cut the ends of the leaves and the stems of the artichokes.

Boil

  1. Put the artichokes into boiling water with salt, pepper, herbs, and butter.

  2. Boil quickly until tender, keeping the lid off the saucepan.

  3. To keep them green, add a large piece of cinder in a muslin bag while boiling.

  4. When the leaves come out easily, they are cooked enough.

Serve

  1. Serve with plain melted butter.

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

    Shared aroma: nonanal (fat, citrus).

  2. Artichoke + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together893 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

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, whose tender flesh is the dish itself.
Butter
Adds richness and a smooth, rounded flavour to the cooked artichokes.
Savory herbs
Add a savoury, aromatic flavour to the boiling water.

The step that matters

Boil quickly until tender, with the lid off. A rapid boil with the lid off lets the water stay at a steady high heat and lets steam escape, so the artichokes cook through evenly without turning soggy or dull. Checking for tenderness by testing whether the leaves pull out easily prevents overcooking.

“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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