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Artichoke Puree

A creamy artichoke filling baked in coquille shells.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Artichoke Puree

Ingredients

Directions

Prepare the artichokes

  1. Boil the artichokes until tender.

  2. When cool, strip the leaves and scrape off the pulp with a knife.

  3. Extract the chokes and add the bottoms to the leaf pulp.

Make the puree

  1. Mash the mixture with a fork, then season with salt and pepper.

  2. Mix in the thick cream and stir well.

Fill, bake and serve

  1. Fill buttered coquille shells with the mixture.

  2. Dust the surface with finely sifted bread crumbs and dot with butter.

  3. Bake until hot and brown the surface with a hot iron.

  4. Serve on a napkin.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Artichoke + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together1,170 recipes

    Shared aroma: nonanal (fat, citrus).

  4. Artichoke + breadtop 15% of all pairs
    Smell alikemoderate
    Cooked together175 recipes

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

  5. Artichoke + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together893 recipes

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

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

What each ingredient does

Globe artichokes
Provide the main pulp, giving the puree its body and vegetable flavour.
Thick cream
Adds richness and moisture, giving the puree a smooth, soft texture.
Butter
Adds fat and flavour, and browns the surface as it bakes.
Bread crumbs
Form a dry crust on the surface that browns during baking.

The step that matters

Browning the surface with a hot iron. The surface must be browned quickly while the filling stays hot. Overheating or delaying can dry the top or leave the puree lukewarm, since the mixture is already hot from baking and the crumbs and butter need heat to brown.

“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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