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Farced Artichokes

Artichokes stuffed with a savory mixture of lard, butter, mushrooms, herbs, and stock, then cooked over embers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 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 ↓

Farced Artichokes

Ingredients

Directions

Prepare the artichokes

  1. Prepare the artichokes by removing the points of the leaves and boiling them in salted water until tender and green.

  2. Transfer the artichokes to cold water, then carefully open them and remove the choke.

  3. Replace the bottoms and return them to hot water to warm.

Make and fill

  1. In a stewpan, combine grated lard, butter, minced mushrooms, parsley, scallions, shallots, salt, pepper, and spices; mix well.

  2. Fill the artichokes with the mixture and tie them up.

Cook

  1. Cover the bottom of a stewpan with bacon slices, place the artichokes inside, add thyme, garlic, and stock.

  2. Cook over a hot hearth or embers, ensuring the fire is above the stewpan.

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 + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Parsley + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

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

  4. Shallot + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together1,476 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Artichokes
Form the edible base and hold the filling while they cook.
Lard
Adds richness and moisture to the filling as it melts.
Butter
Adds fat and rich flavour, keeping the filling moist.
Mushrooms
Add savoury depth and moisture to the filling.
Bacon
Releases fat and smoky flavour into the stewpan as the artichokes cook.

Swap the clove

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

  1. Capersfits better
  2. Marjoramfits better
  3. Tarragonfits better
  4. Clovethe original

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

“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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