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Artichokes, a LA Lyonnaise

A sautéed artichoke dish cooked with butter, wine, consomme, sugar, salt, and pepper.

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, trim neatly, and parboil in salted water for 5 minutes.

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

Braise

  1. Arrange artichokes in a sauté pan spread with butter.

  2. Sprinkle sugar, pepper, and salt over the artichokes.

  3. Moisten with white wine and consomme, then simmer gently on low heat 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
Form the main body of the dish and absorb the buttery braising liquid.
Butter
Adds richness and fat, coating the artichokes and carrying flavour during cooking.
White wine
Adds acidity and aroma, helping to lift the flavour of the braising liquid.
Consomme
Supplies savoury depth to the braising liquid as it reduces gently.
Sugar
Adds a touch of sweetness that balances the wine and savoury stock.

The step that matters

Simmer gently on low heat. Holding the liquid at a gentle simmer lets the artichokes become tender and absorb flavour without breaking down or drying out. Vigorous boiling can toughen the surface and reduce the liquid 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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