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Boiled Artichokes

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Artichoke and butter work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 893 recipes. Both carry trans-2-hexenal, which smells green, leafy. The science ↓

Boiled Artichokes

Ingredients

Directions

  1. Soak and wash the artichokes thoroughly.

  2. Cut off the stems close and trim the lower leaves.

  3. Clip the points of all the leaves.

  4. Boil plenty of salted water with a pinch of baking soda.

  5. Add the artichokes to the boiling water with the stalk-ends up.

  6. Cook young artichokes for 30 to 45 minutes; full-grown for 1 to 2 hours.

  7. Check doneness by pulling out the leaves easily.

  8. Serve with melted butter.

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 + 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

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