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Jerusalem Artichokes

Boiled Jerusalem artichokes served with melted butter sauce, white sauce, or other suitable sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Artichoke and milk work together. They rank in the top 23% of all ingredient pairs, and cooks put them together in 218 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Jerusalem Artichokes

Oven, in the book's wordsA quick oven

Ingredients

Directions

Prepare

  1. Wash and brush the artichokes thoroughly, then place them in cold water.

  2. Peel the artichokes carefully, placing them in fresh cold water immediately after peeling to prevent browning.

Boil and serve

  1. In a pot, bring equal parts of milk and water to a boil, adding a little salt.

  2. Drain the artichokes and add them to the boiling milk and water.

  3. Cover and boil gently for 15 to 20 minutes until tender.

  4. Strain the artichokes and place them in a hot serving dish.

  5. Serve with melted butter sauce, white sauce, or any suitable sauce.

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 + milktop 23% of all pairs
    Smell alikemoderate
    Cooked together218 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Artichokes
Provides the main starchy, tender vegetable body that becomes soft when simmered.
Milk
Adds richness and a mildly sweet, creamy flavour to the cooking liquid.

The step that matters

Peeling and storing in cold water. Peeled Jerusalem artichokes oxidise and brown quickly when exposed to air. Placing them in cold water right after peeling slows this browning and keeps the pale colour.

“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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