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Artichokes, a LA Lyonnaise

Artichokes cooked with butter, sugar, wine, consommé, and seasonings until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Artichokes, a LA Lyonnaise

Ingredients

Directions

Prepare the artichokes

  1. Remove the lower leaves from the artichokes without damaging the bottoms.

  2. Smooth the bottoms with a sharp knife and cut the artichokes into quarters.

  3. Remove fibrous parts and parboil in salted water for 5 minutes.

  4. Drain in a colander and immerse in cold water, then drain again.

Braise

  1. Arrange artichokes in a sauté pan with butter, sprinkle with sugar, and season with pepper and salt.

  2. Moisten with white wine and consommé, then simmer gently for 45 minutes.

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

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

  4. Pepper + white winetop 15% of all pairs
    Smell alikemoderate
    Cooked together5,433 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. 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

Artichokes
The main vegetable; they become tender and mild as they simmer slowly in the pan.
Fresh butter
Adds richness and carries flavour, helping the artichokes brown lightly in the pan.
Pounded sugar
Adds a touch of sweetness that balances the wine and pepper.
White wine
Adds acidity and aroma, and its liquid helps the artichokes simmer gently.
Good consommé
Adds savoury depth and extra liquid to the braising sauce.

The step that matters

Simmer gently for 45 minutes. A gentle simmer keeps the artichokes tender without breaking them apart or boiling away the liquid. Too vigorous a boil can toughen and ragged the pieces and reduce the sauce too quickly.

“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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