Name: Artichokes, Jerusalem, Boiled
Ingredients: artichokes; cold milk; water; Cream Bechamel Sauce; Maitre d’Hotel Sauce; White Sauce

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

Wash, peel, and cut the artichokes into a sugar-loaf shape.
Soak them in cold milk and water.
Boil the artichokes until tender, about 15 to 25 minutes depending on size.
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.

Cream + saucetop 9% of all pairs

Smell alikemoderate

Cooked together4,787 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Artichoke + saucetop 16% of all pairs

Smell alikemoderate

Cooked together462 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Milk + creamtop 18% of all pairs

Smell alikemoderate

Cooked together29,399 recipes

Shared aroma: delta-dodecalactone (sweet, creamy).
Artichoke + creamtop 21% of all pairs

Smell alikemoderate

Cooked together335 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).
Artichoke + milktop 23% of all pairs

Smell alikemoderate

Cooked together218 recipes

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