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Artichokes, a LA Lyonnaise

Artichokes cooked slowly in butter, wine, consommé, sugar, and pepper until glazed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and white wine are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 5,083 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Artichokes, a LA Lyonnaise

Ingredients

Directions

Prepare

  1. Remove the lower leaves from the artichokes.

  2. Smooth the bottoms with a sharp knife.

  3. Cut the artichokes into quarters.

  4. Remove fibrous parts from the artichokes.

  5. Trim the artichokes neatly.

  6. Parboil the artichokes in salted water for 5 minutes.

  7. Drain the artichokes.

  8. Immerse the artichokes in cold water.

  9. Drain the artichokes again.

Braise

  1. Arrange the artichokes in a sauté pan with butter.

  2. Sprinkle the artichokes with sugar.

  3. Season the artichokes with pepper.

  4. Season the artichokes with salt.

  5. Moisten the artichokes with white wine.

  6. Moisten the artichokes with consommé.

  7. Simmer the artichokes gently on low heat for about 45 minutes.

  8. Check that the artichokes are deep yellow and nicely glazed.

Serve

  1. Serve the artichokes in a dome shape, showing the bottoms.

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. Butter + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

    Shared aroma: nonanal (fat, citrus).

  3. Artichoke + white winetop 11% of all pairs
    Smell alikelow
    Cooked together206 recipes

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

  4. Pepper + white winetop 15% of all pairs
    Smell alikemoderate
    Cooked together5,433 recipes

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

  5. Artichoke + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked 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

Artichokes
Main vegetable; cooking softens the leaves and bottoms until tender.
Butter
Adds fat and richness, helping the artichokes brown and glaze in the pan.
Sugar
Adds sweetness and helps the artichokes caramelise to a deep golden glaze.
White wine
Adds acidity and moisture, building the flavour of the cooking liquid.
Consommé
Adds savoury depth and moisture to the braising liquid.

The step that matters

Simmer gently on low heat. Gentle heat braises the artichokes through without drying the liquid or scorching the sugar and butter. Too much heat can burn the glaze before the artichokes are tender.

“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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