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Savoury Artichokes, Stuffed

Savory artichokes stuffed with a bacon, onion, mushroom, and parsley mixture, braised in brown sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 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 ↓

Savoury Artichokes, Stuffed

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the artichokes

  1. Trim the artichokes.

  2. Blanch them in boiling water.

  3. Place them in cold water.

  4. Drain the artichokes.

  5. Scoop out the interior.

Make the filling

  1. In a pan, cook the minced bacon with butter, onions, shallots, mushrooms, and parsley for 10 minutes.

  2. Season the mixture with salt, pepper, sugar, thyme, and bay leaf.

  3. Add the brown sauce and simmer for another 10 minutes.

  4. Stir in the bread crumbs.

  5. Remove the bay leaf.

  6. Let the mixture cool.

Stuff, braise and serve

  1. Fill each artichoke with the mixture.

  2. Tie the center of each artichoke with a thin piece of bacon.

  3. Place the artichokes in a buttered sauté pan with a little stock.

  4. Braise in a hot oven at 400°F (200°C) for 30 minutes.

  5. Once done, drain on a cloth.

  6. Remove the strings.

  7. Serve with demi-glace sauce.

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. Shallot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Artichoke + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together524 recipes

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

  5. Shallot + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together1,982 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Artichokes
Form the edible base that holds the filling and becomes tender when braised.
Bacon
Adds savory fat and smoky flavor to the filling and wrapping.
Butter
Carries flavor and adds richness to the onion and mushroom base.
Brown sauce
Adds moisture and body so the filling stays cohesive and savory.
Bread crumbs
Absorb liquid and thicken the filling so it holds its shape.
Mushrooms
Contribute earthy savory depth to the filling.

The step that matters

Let the mixture cool before filling. Filling hot artichokes with a warm, loose mixture can make it runny and cause it to leak out during braising. Cooling lets the bread crumbs firm the filling so it stays packed inside the artichoke.

Swap the onion

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

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

Fit is the average pairing score against artichoke, butter, shallot, mushroom, parsley, pepper, sugar. 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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