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Jerusalem Artichokes

Boiled Jerusalem artichokes served with melted butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Jerusalem artichoke and butter work together. They rank in the top 18% of all ingredient pairs, and cooks put them together in 267 recipes. Both carry ethyl decanoate, which smells grape, waxy. The science ↓

Jerusalem Artichokes

Ingredients

Directions

Prepare

  1. Wash, brush, and peel the artichokes.

  2. Place them in a saucepan and cover with cold water, adding a little coarse sea salt.

Boil

  1. Bring the water to a boil.

  2. Skim off the foam.

  3. Boil the artichokes gently until tender, keeping the lid on the pan.

  4. Drain the artichokes.

Serve

  1. Serve with melted butter poured over them.

  2. Do not leave the artichokes in the pan after cooking, as they will turn black.

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. Jerusalem artichoke + buttertop 18% of all pairs
    Smell alikemoderate
    Cooked together267 recipes

    Shared aroma: ethyl decanoate (grape, waxy).

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

What each ingredient does

Jerusalem artichokes
Provide the starchy, tender vegetable that becomes soft and sweet when boiled.
Melted butter
Adds fat and rich flavour to the cooked artichokes.

The step that matters

Drain the artichokes promptly after cooking. Jerusalem artichokes discolour and darken when left sitting in hot cooking water, so draining them as soon as they are tender keeps them pale and fresh-looking.

“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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