Name: Artichokes, Globe, Aux Fine Herbs
Ingredients: 6 artichokes; 2 cups Fine Herbs Sauce (see recipe No. 35)

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

6 artichokes
2 cups Fine Herbs Sauce (see recipe No. 35)

Directions

Prepare the artichokes

Wash, soak, and trim the bottom leaves from 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 entree dish, pouring the sauce over the artichokes.

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.

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

Artichokes: Form the main body of the dish; the leaves and heart are eaten with the sauce.
Fine herbs sauce: Adds moisture and herbal flavor that coats the artichoke leaves during simmering.

“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.