Skip to main content
Main

Curried Artichoke Bottoms

A curry dish of artichoke bottoms with mango, onions, butter, and spices, served over boiled rice.

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

Why it works: Mango and rice match in chemistry and in kitchens. They rank in the top 9% of all ingredient pairs, and cooks put them together in 183 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Curried Artichoke Bottoms

Ingredients

Directions

Cook the base

  1. In a stewpan, combine the shredded mango, chopped onions, and butter.

  2. Place the trimmed artichoke bottoms on top of the mixture.

  3. Broil gently over low heat for 30 minutes.

Plate and serve

  1. On a serving dish, shape a border with boiled rice.

  2. Arrange the artichoke bottoms in a pyramid in the center of the rice.

  3. Sprinkle with salt and curry powder.

  4. Stir the sauce well and pour it over the dish before serving.

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. Mango + ricetop 9% of all pairs
    Smell alikestrong
    Cooked together183 recipes

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

  2. Onion + ricetop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

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

  3. Artichoke + ricetop 10% of all pairs
    Smell alikemoderate
    Cooked together90 recipes

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

  4. Onion + artichoketop 10% of all pairs
    Smell alikestrong
    Cooked together738 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Mango + oniontop 13% of all pairs
    Smell alikemoderate
    Cooked together682 recipes

    Shared aroma: furaneol (caramel, strawberry).

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

What each ingredient does

Indian mango
Adds fruity sweetness and body to the sauce as it cooks down.
Onions
Soften and sweeten as they cook, forming the flavour base of the sauce.
Butter
Adds fat and richness, carrying flavour and helping the onions soften gently.
Artichoke bottoms
Serve as the tender, mild main component, cooking gently in the sauce.

The step that matters

Broil gently over low heat for 30 minutes. Low, gentle heat lets the onions and mango soften and release their sugars without scorching in the butter. Too much heat can burn the sugars and make the sauce bitter, while the artichoke bottoms need slow cooking to become tender throughout.

Swap the mango

How well each one fits the dish's main ingredients (onion, butter, artichoke, rice):

  1. Avocadofits better
  2. Coconutfits better
  3. Lemonfits better
  4. Mangothe original

Fit is the average pairing score against onion, butter, artichoke, rice. 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.

You might also like

Rice FrittersRice Fritters84 recipesArtichoke SoupArtichoke Soup55 recipesSteamed RiceSteamed Rice48 recipesRice Griddle CakesRice Griddle Cakes28 recipes