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Artichokes, Boiled

Boiled artichokes served with Hollandaise sauce or oiled butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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, Boiled

Ingredients

Directions

Prepare

  1. Wash the artichokes in several waters and cut off the stems.

  2. Trim the leaves if necessary.

Boil

  1. Put the artichokes into boiling water and add salt.

  2. If the water is hard or the artichokes are old, add a piece of baking soda the size of a Spanish nut.

  3. Keep the saucepan uncovered and boil quickly for 25 to 30 minutes until tender.

Serve

  1. Drain well and serve with Hollandaise sauce or 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 + saucetop 16% of all pairs
    Smell alikemoderate
    Cooked 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

Globe artichokes
Provide the edible base and leaves, which become tender through boiling.
Baking soda (in the method)
Raises the water's alkalinity, which can help keep older or hard-water artichokes tender and green.

The step that matters

Keep the saucepan uncovered and boil quickly. A rapid, uncovered boil keeps the water at a steady high temperature and lets volatile compounds escape, which helps the artichokes stay green and cook evenly.

“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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