Name: Artichoke Pie
Ingredients: 1 pie crust; 1 cup finely chopped mushrooms; 1 cup finely chopped truffles; salt to taste; pepper to taste; 2 artichoke bottoms; ½ cup white wine; 2 tablespoons butter

Why it works: Mushroom and truffle are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 1,900 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Artichoke Pie

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.

Preheat the oven to 350°F (175°C).
Line a pie dish with the pie crust.
Sprinkle the crust with chopped mushrooms and truffles, and season with salt and pepper.
Place the artichoke bottoms on top, piling them neatly.
Moisten with white wine and add small lumps of butter on top.
Cover with another layer of pie crust and bake until golden brown.

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.

Mushroom + truffletop 4% of all pairs

Smell alikemoderate

Cooked together1,900 recipes

Shared aroma: 2,4-nonadienal (fatty, green).
Mushroom + white winetop 5% of all pairs

Smell alikemoderate

Cooked together1,765 recipes

Shared aroma: ethyl octanoate (fruity).
Mushroom + buttertop 7% of all pairs

Smell alikemoderate

Cooked together12,525 recipes

Shared aroma: trans-2-decenal (waxy, orange).
Mushroom + artichoketop 8% of all pairs

Smell alikemoderate

Cooked together447 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).
White wine + buttertop 9% of all pairs

Smell alikemoderate

Cooked together5,083 recipes

Shared aroma: ethyl octanoate (fruity, wine).

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

What each ingredient does

Artichoke bottoms: Form the main filling, adding body and a tender, vegetable-based bulk to the pie.
Butter: Adds richness and fat, helping the top crust brown and the filling taste rounded.
White wine: Moistens the filling, adding acidity and aroma as it steams during baking.
Mushrooms: Add earthy savoury flavour and moisture to the filling as they cook.
Truffles: Contribute a concentrated, aromatic earthy flavour to the filling.

“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.