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Dessert

Artichoke Pie

A baked pie with boiled artichokes, truffles, morels, and puff pastry crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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 ↓

Artichoke Pie

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Boil the artichokes.

  2. Remove the leaves and stalks, keeping the bottoms.

  3. Make a puff pastry crust.

  4. Boil the truffles and morels in water. Chop them finely.

Assemble the pie

  1. Butter the bottom of your pie dish with ¼ cup of butter.

  2. Layer the artichokes in the dish, sprinkling pepper, salt, and mace between layers.

  3. Add the remaining butter cut into small pieces on top of the artichokes.

  4. Pour the water into the pie.

  5. Sprinkle the chopped truffles and morels over it.

  6. Add the white wine.

  7. Cover the pie.

Bake

  1. Bake at 350°F (175°C) until the crust is golden.

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. Butter + truffletop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

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

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

  5. Artichoke + truffletop 13% of all pairs
    Smell alikemoderate
    Cooked together240 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 filling and add a tender, vegetal texture.
Butter
Adds richness and fat, carrying flavour and helping the filling feel silky.
Truffles
Contribute a strong earthy aroma that perfumes the whole pie.
Morels
Add a meaty, earthy flavour and chewy texture to the filling.
White wine
Adds acidity and moisture, lifting the flavour of the filling as it cooks.
Puff pastry
Forms the flaky crust that browns in the oven and encloses the filling.

The step that matters

Boil the truffles and morels in water. Chop them finely.. Fine chopping spreads the strong mushroom and truffle flavour evenly through the filling. Boiling them first softens them and lets their flavour release into the water.

Swap the mace

How well each one fits the dish's main ingredients (artichoke, butter, pepper, truffle, white wine):

  1. Thymefits better
  2. Tarragonfits better
  3. Parsleyfits better
  4. Macethe original

Fit is the average pairing score against artichoke, butter, pepper, truffle, white wine. 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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