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Garniture Oe Artichoke Bottoms

A savory garnish of stewed artichoke bottoms with bacon, lemon, butter, herbs, and wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Artichoke and lemon match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 636 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Garniture Oe Artichoke Bottoms

Ingredients

Directions

Prepare

  1. Remove the leaves and choke from the artichokes.

  2. Rub the artichoke bottoms with lemon juice.

  3. Soak the artichoke bottoms in water.

  4. Scald the bottoms in boiling water mixed with vinegar.

Stew

  1. In a stewpan, combine the artichokes, bacon, lemon juice, butter, salt, sweet herbs, white wine, and enough water to cover.

  2. Stew the artichokes for 1.5 hours.

  3. Strain the stewed artichokes.

Serve

  1. Serve the artichokes whole as a garnish.

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. Artichoke + lemontop 2% of all pairs
    Smell alikestrong
    Cooked together636 recipes

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

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

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Lemon + white winetop 11% of all pairs
    Smell alikemoderate
    Cooked together3,832 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  4. Vinegar + white winetop 11% of all pairs
    Smell alikemoderate
    Cooked together1,776 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

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

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

What each ingredient does

Butter
Adds richness and a silky mouthfeel to the stewed artichoke bottoms.
Bacon
Releases smoky, savoury fat and flavour into the stewing liquid.
White wine
Adds acidity and aromatic depth to the stewing liquid.
Lemon juice
Acidity helps keep the artichoke bottoms pale and fresh-tasting.

The step that matters

Scald the bottoms in vinegar water. Artichoke flesh darkens quickly when cut and exposed to air. Acidic liquid such as vinegar and lemon juice slows this browning, and scalding softens the bottoms so they are ready for stewing.

Swap the lemon

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

  1. Lemonthe original
  2. Plumfits about as well
  3. Grapefits less well
  4. Apricotfits less well

Fit is the average pairing score against artichoke, vinegar, butter, 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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