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Globe Artichokes

Globe artichokes are boiled, drained, and served with oiled butter.

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 ↓

Globe Artichokes

Ingredients

Directions

Prepare

  1. Cut off the stalks and faded leaves from the artichokes.

  2. Soak and wash the artichokes in salted water.

Cook

  1. Bring a pot of water to a boil and add enough baking soda to cover a coin.

  2. Add the artichokes to the boiling water and cook until tender.

  3. Drain the artichokes on a cloth.

Finish and serve

  1. Remove the fibrous part from the center of each artichoke.

  2. Reheat the artichokes and serve on a folded napkin with oiled 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

What each ingredient does

Globe artichokes
The main vegetable; its fleshy leaf bases and heart are what get eaten.
Baking soda
Raises the pH of the cooking water, which helps the artichokes keep a bright green color.
Oiled butter
Adds richness and fat that complements the mild, slightly sweet flavor of the artichoke.

The step that matters

Cook until tender, not past it. Overcooking turns artichoke leaves and heart mushy and dull, while undercooking leaves them fibrous and hard to eat. Testing for tenderness with a knife or the tip of a leaf helps you stop at the right point.

“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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