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Artichoke Fie

A baked pie filled with boiled artichokes, truffles, morels, butter, and white wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Butter and white wine are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 5,083 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Artichoke Fie

Ingredients

Directions

Prepare the artichokes

  1. Boil the artichokes.

  2. Remove the leaves and chokes, and take the bottoms from the stalks.

Assemble the pie

  1. Make a puff pastry crust and spread ½ cup of butter over the bottom of the pie.

  2. Layer the artichokes in the pie, sprinkling with pepper, salt, and beaten mace.

  3. Add another layer of artichokes, sprinkle with remaining spices, and add another ½ cup of butter cut into small pieces.

  4. Boil the truffles and morels in ¼ cup of water.

  5. Chop the truffles and morels finely.

  6. Pour the water into the pie.

  7. Add the chopped truffles and morels.

  8. Pour in ⅓ cup of white wine.

Bake

  1. Cover the pie and bake until the crust is golden brown.

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. Butter + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Artichoke + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together1,170 recipes

    Shared aroma: nonanal (fat, citrus).

  3. Butter + truffletop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

  4. Artichoke + white winetop 11% of all pairs
    Smell alikelow
    Cooked together206 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Artichoke + truffletop 13% of all pairs
    Smell alikemoderate
    Cooked together240 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 filling layers and provide the bulk of the pie.
Fresh butter
Adds fat and richness, carrying flavor through the filling and crust.
Truffles
Contribute a deep, earthy aroma to the filling.
Morels
Add earthy, savory flavor and a meaty texture to the filling.
White wine
Adds acidity and aroma that brighten the rich filling.

The step that matters

Boil the truffles and morels in water, then chop them finely. Dried or fresh mushrooms and truffles hold concentrated flavor in their cells; a brief simmer in liquid softens them and releases that flavor into the pie, while fine chopping spreads it evenly through the filling rather than leaving pockets.

Swap the mace

How well each one fits the dish's main ingredients (artichoke, butter, pepper, truffle, white wine):

  1. Thymefits better
  2. Tarragonfits better
  3. Parsleyfits better
  4. Macethe original

Fit is the average pairing score against artichoke, butter, pepper, truffle, white wine. Candidates are from the same food group and used in at least 100 recipes.

“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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