Why it works: Artichoke and sauce work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 462 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Artichokes , Globe , Aux Fine Herbs
Ingredients
Directions
Prepare
Wash, soak, and trim all the bottom leaves from the artichokes.
Cook the artichokes
Boil the artichokes until tender, then let them cool.
Pull off all the leaves and remove the choke.
Finish and serve
Place the leaves in a saucepan with the Fine Herbs Sauce.
Simmer for 3 to 4 minutes.
Serve hot in an entrée dish, pouring the sauce over the artichokes.
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.
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Artichoke + saucetop 16% of all pairsSmell alikemoderateCooked together462 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Artichokes
- Forms the main body of the dish, becoming tender and edible when boiled.
- Fine herbs sauce
- Adds moisture and herb flavour that coats the leaves as they warm through.
The step that matters
Boiling the artichokes until tender. Artichoke leaves and heart are only pleasant when fully tender. Underboiled artichokes stay tough and fibrous, while the leaves pull away easily once the flesh at their base has softened through 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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