Name: Artichoke Bottoms
Ingredients: dried artichoke bottoms; weak gravy; forcemeat (optional); milk; cream sauce; ragouts; French pies; white fricassee sauce

Why it works: Cream and sauce are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,787 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Artichoke Bottoms

Ingredients

Directions

Soak dried artichoke bottoms if necessary.
Stew artichoke bottoms in weak gravy and serve with or without forcemeat.
Boil artichoke bottoms in milk and serve with cream sauce.
Add artichoke bottoms to ragouts or French pies.
Boil artichoke bottoms plain or serve with white fricassee 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.

Cream + saucetop 9% of all pairs

Smell alikemoderate

Cooked together4,787 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Artichoke + saucetop 16% of all pairs

Smell alikemoderate

Cooked together462 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Milk + creamtop 18% of all pairs

Smell alikemoderate

Cooked together29,399 recipes

Shared aroma: delta-dodecalactone (sweet, creamy).
Artichoke + creamtop 21% of all pairs

Smell alikemoderate

Cooked together335 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).
Artichoke + milktop 23% of all pairs

Smell alikemoderate

Cooked together218 recipes

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