Skip to main content
Main

Artichokes, a LA Lyonnaise

Artichokes cooked with butter, wine, consomme, sugar, salt, and pepper until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

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

  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 trim neatly.

  4. Parboil in salted water for 5 minutes.

  5. Drain and immerse in cold water.

Braise

  1. Drain again and arrange in a sauté pan with butter.

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

  3. Moisten with white wine and consomme.

  4. Simmer gently on low heat for about 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, becoming tender as they braise.
Butter
Adds fat and richness, carrying flavour and giving a silky finish to the sauce.
White wine
Adds acidity and aroma, and helps moisten and flavour the braising liquid.
Consomme
Supplies savoury depth to the braising liquid.
Sugar
Adds sweetness and helps the artichokes take on light browning as the liquid reduces.

The step that matters

Simmer gently on low heat. Gentle heat lets the artichokes cook through slowly and become tender without breaking apart or the liquid boiling away too fast. Vigorous boiling can toughen the surface and reduce the braising liquid unevenly.

“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.

You might also like

Artichoke SoupArtichoke Soup55 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes