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To Preserve Artichokes

A method for preserving artichokes by boiling, salting, and pickling them.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Artichoke and lemon match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 636 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

To Preserve Artichokes

Ingredients

Directions

Prepare

  1. Cut artichokes into four or six pieces, removing the choke.

  2. Boil the artichokes in water for five minutes.

Pickle and jar

  1. Place them in a salt pickle to preserve.

  2. For artichoke bottoms, boil until the choke comes out easily, but do not overcook.

  3. Rub prepared artichokes with lemon.

  4. Place them in jars.

  5. Follow the same preservation process.

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 + lemontop 2% of all pairs
    Smell alikestrong
    Cooked together636 recipes

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

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

What each ingredient does

Artichokes
The main vegetable; its tender flesh becomes the pickled product.
Coarse sea salt
Draws out moisture and seasons the artichokes, helping preserve them in the pickle.
Lemon
Its acidity brightens the flavor and slows browning of the cut artichoke flesh.

The step that matters

For artichoke bottoms, boil until the choke comes out easily, but do not overcook.. Artichoke tissue softens as it cooks. Undercooked bottoms stay tough and hard to clean, while overcooked ones turn mushy and fall apart in the jar.

“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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