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Artichokes — to Boil

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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 — to Boil

Ingredients

Directions

  1. Trim the artichokes by cutting off the stalks and points of the leaves.

  2. Soak the artichokes in a strong saltwater solution for 2-3 hours.

  3. Boil the artichokes in a large pot of salted boiling water until the bottoms are tender.

  4. Drain the artichokes and serve with sauce blanche or béchamel.

  5. For the stuffing, finely chop equal amounts of mushrooms, parsley, and shallots.

  6. Season the mixture with salt, pepper, and nutmeg, then mix with some butter.

  7. Fry the stuffing in oil in a stewpan.

  8. Fill the artichokes with the stuffing and replace the inside leaves.

  9. Place slices of bacon at the bottom of a stewpan, add the stuffed artichokes, and moisten with ½ cup of bouillon and ½ cup of wine.

  10. Cook over low heat, and 15 minutes before serving, place hot charcoal on the cover to brown the leaves.

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

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

  4. Mushroom + shallottop 4% of all pairs
    Smell alikemoderate
    Cooked together1,982 recipes

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

  5. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

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

Swap the parsley

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

  1. Capersfits better
  2. Thymefits better
  3. Tarragonfits better
  4. Parsleythe original

Fit is the average pairing score against artichoke, butter, mushroom, shallot, wine. Candidates are from the same food group and used in at least 100 recipes.

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