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Jerusalem Artichokes Italienne

A dish of Jerusalem artichokes simmered in butter and beef broth, then reduced and served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Butter and beef are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 10,847 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Jerusalem Artichokes Italienne

Ingredients

Directions

Prepare

  1. Scrape and soak the Jerusalem artichokes.

Cook

  1. Melt the butter in a saucepan and add the artichokes.

  2. Pour in the beef broth, cover, and simmer gently for 25 to 30 minutes until tender.

  3. Transfer to a heated covered dish.

  4. Boil the broth rapidly until reduced by one-third, then pour over the artichokes.

  5. Serve immediately.

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 + beeftop 16% of all pairs
    Smell alikemoderate
    Cooked together10,847 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  2. Jerusalem artichoke + buttertop 18% of all pairs
    Smell alikemoderate
    Cooked together267 recipes

    Shared aroma: ethyl decanoate (grape, waxy).

  3. Jerusalem artichoke + beeftop 22% of all pairs
    Smell alikemoderate
    Cooked together17 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

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

What each ingredient does

Jerusalem artichokes
Provide the starchy, tender vegetable base that absorbs the broth and butter.
Butter
Adds richness and fat, carrying flavour into the artichokes as they cook.
Strong beef broth
Supplies savoury flavour and liquid, which simmers down into a concentrated sauce.

The step that matters

Reducing the broth. Boiling rapidly until one-third has evaporated concentrates the broth's flavour and thickens it slightly. Boiling too gently or too briefly leaves a thin, watery sauce that lacks body.

Swap the jerusalem artichoke

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

  1. Potatofits better
  2. Onionfits better
  3. Chivefits better
  4. Jerusalem artichokethe original

Fit is the average pairing score against butter, beef. 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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