Skip to main content
Main

Artichokes , Jerusalem , Boiled

Boiled Jerusalem artichokes served with a choice of cream, maître d'hôtel, or white sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

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 ↓

Artichokes , Jerusalem , Boiled

Ingredients

Directions

Prepare

  1. Wash, peel, and cut the artichokes into a sugar‑loaf shape.

  2. Soak the artichokes in cold milk and water.

Cook and serve

  1. Boil the artichokes until tender, about 15 to 25 minutes depending on size.

  2. Serve in an entree dish with your choice of sauce poured over them.

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. Cream + saucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Artichoke + saucetop 16% of all pairs
    Smell alikemoderate
    Cooked together462 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Artichoke + creamtop 21% of all pairs
    Smell alikemoderate
    Cooked together335 recipes

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

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

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

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

What each ingredient does

Artichokes
Form the main body of the dish, becoming tender and mild when boiled.
Cold milk
Soaking in milk helps keep the cut artichokes pale by slowing discoloration.

The step that matters

Boil until tender. Boiling time depends on size. Undercooked artichokes stay firm and starchy, while overcooked ones turn soft and watery and lose their shape.

“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.

You might also like

Artichoke SoupArtichoke Soup55 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes