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Artichokes, Jerusalem, Stewed

Stewed Jerusalem artichokes with milk, water, spices, and thickened with cornflour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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 ↓

Artichokes, Jerusalem, Stewed

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Peel, wash, and slice the artichokes.

  2. Dry the slices and place them in an earthen jar.

Stew and thicken

  1. Add enough milk and water to cover the artichokes.

  2. Include peppercorns, salt, nutmeg, ginger, lemon juice, and celery salt.

  3. Cover the jar and cook at 350°F (175°C) until the artichokes are tender.

  4. Remove the peppercorns.

  5. Mix cornflour with a little milk to create a smooth paste and add it to the jar to thicken.

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. Lemon + celerytop 3% of all pairs
    Smell alikestrong
    Cooked together3,467 recipes

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

  3. Ginger + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together5,154 recipes

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

  4. Nutmeg + gingertop 5% of all pairs
    Smell alikestrong
    Cooked together3,324 recipes

    Shared aroma: estragole (anise, licorice).

  5. Artichoke + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together156 recipes

    Shared aroma: coumarin (sweet, hay).

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 soften into a tender texture as they cook.
Milk
Provides a creamy liquid that gives the stew its body and richness.
Cornflour
Thickens the liquid as its starch swells when heated.
Lemon juice
Adds acidity that brightens the flavour of the stew.

The step that matters

Mixing the cornflour paste. Cornflour must be blended smooth with a little milk before it goes into the jar, because dry starch clumps in hot liquid. Starch only thickens fully once heated, so the stew needs to be simmering while it is added and stirred.

Swap the ginger

How well each one fits the dish's main ingredients (artichoke, milk, nutmeg, lemon, celery):

  1. Cinnamonfits better
  2. Parsleyfits better
  3. Marjoramfits better
  4. Gingerthe original

Fit is the average pairing score against artichoke, milk, nutmeg, lemon, celery. 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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