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Jerusalem Artichokes, a L’lTALIENNE

Jerusalem artichokes sautéed with butter, seasoned with mignonette pepper, nutmeg, sea salt, lemon juice, and consomme, then simmered and served with Italian sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Jerusalem Artichokes, a L’lTALIENNE

Ingredients

Directions

Prepare

  1. Shape the artichokes into fancy forms.

  2. Arrange them in a deep sauté pan coated with butter.

Season and cook

  1. Season with mignonette pepper, nutmeg, coarse sea salt, and lemon juice.

  2. Moisten with a little consomme.

  3. Cover and simmer gently over low heat for about 30 minutes until they turn deep yellow.

Glaze and serve

  1. Roll them in their glaze, plate them, and pour Italian sauce around before serving.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Jerusalem artichoke + nutmegtop 4% of all pairs
    Smell alikestrong
    Cooked together48 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Jerusalem artichoke + lemontop 6% of all pairs
    Smell alikestrong
    Cooked together72 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Jerusalem artichokes
Form the main body of the dish, becoming tender and creamy when simmered.
Butter
Adds richness and carries flavor, helping the artichokes brown lightly and glaze.
Consomme
Provides moisture and a savory base that cooks down into a glaze.
Lemon juice
Adds acidity that brightens the flavor and balances the richness of the butter.

The step that matters

Simmer gently under cover over low heat. Low, covered heat cooks the artichokes through with trapped steam and a little liquid. High heat would scorch the butter and consomme before the artichokes are tender, and the glaze would turn bitter instead of rich.

Swap the jerusalem artichoke

How well each one fits the dish's main ingredients (butter, pepper, nutmeg, lemon):

  1. Spinachfits about as well
  2. Shallotfits about as well
  3. Capsicumfits about as well
  4. Jerusalem artichokethe original

Fit is the average pairing score against butter, pepper, nutmeg, lemon. 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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