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Artichokes a LA Bauigoule

Artichokes stuffed with a forcemeat of onions, parsley, mushrooms, veal or poultry, and bacon, then stewed with butter and served with a yolk sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 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 ↓

Artichokes a LA Bauigoule

Ingredients

Directions

Prepare the artichokes

  1. Prepare the artichokes by boiling them for 10 minutes and removing the choke.

Make the filling

  1. Make a filling with onions, parsley, mushrooms, minced veal or poultry, and grated bacon.

  2. Fry the filling in butter to create forcemeat, then fill the artichokes with it.

Stew and serve

  1. Place the filled artichokes in a pan with butter and stew them on low heat until cooked through.

  2. For an alternative, use strips of bacon to stew the artichokes for added flavor.

  3. Serve the artichokes alone or with sauce blanche, or to your taste.

  4. To make a sauce, pound two hard-boiled egg yolks and mix with pepper, coarse sea salt, shallots, fine herbs, and vinegar until smooth.

  5. Add oil to the sauce and mix well, then serve with the artichokes.

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. Parsley + shallottop 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. Mushroom + shallottop 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

Butter
Fat that enriches the filling and gently cooks the artichokes, adding richness and browning.
Hard-boiled egg yolks
Mashed and blended into the sauce, they thicken it and give it a smooth, rich body.
Minced veal or poultry
Forms the meaty body of the forcemeat, giving the filling structure and savoury flavour.
Mushrooms
Add moisture and earthy savouriness to the filling.
Grated bacon
Adds salty, smoky fat that flavours the filling and the stewing artichokes.

The step that matters

Stewing the filled artichokes on low heat. Low, gentle heat cooks the artichokes and filling through without scorching the butter or drying the forcemeat. High heat would brown and toughen the meat before the artichoke is tender.

Swap the onion

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

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

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