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Jerusalem Artichokes

Boiled Jerusalem artichokes served with white sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Artichoke and vinegar work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 381 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Jerusalem Artichokes

Ingredients

Directions

Prepare

  1. Wash the artichokes and peel them thickly to remove the outer fibrous coating.

  2. Pare or scrape them into a round or oval shape, then place them in a basin of cold water with vinegar to preserve their color.

Cook and serve

  1. In a saucepan, bring the milk and water to a boil with a little salt.

  2. Wash the artichokes in fresh cold water and add them to the boiling milk and water.

  3. Cover and cook for 20 to 30 minutes until tender.

  4. Drain and serve in a vegetable dish covered with white 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 + vinegartop 17% of all pairs
    Smell alikemoderate
    Cooked together381 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  3. Milk + vinegartop 28% of all pairs
    Smell alikemoderate
    Cooked together2,949 recipes

    Shared aroma: isoamyl acetate (banana, pear).

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

What each ingredient does

Artichokes
Form the bulk of the dish, providing a starchy, tender vegetable base once cooked.
Milk
Cooks with the artichokes to add richness and a creamy, savory liquid.
Vinegar
Acidifies the cold soaking water, helping the cut artichokes keep their pale color.

The step that matters

Soaking the peeled artichokes in acidulated water. Peeled artichokes oxidize and darken quickly when exposed to air. Vinegar lowers the pH of the water, which slows browning and keeps the flesh pale before cooking.

“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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