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Artichoke Bottoms a l’Ielandaise

Artichoke bottoms topped with a mayonnaise and tarragon vinegar sauce, mixed with shredded vegetables, cucumber, and whipped cream, garnished with lettuce and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Artichoke and turnip match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 140 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Artichoke Bottoms a l’Ielandaise

Ingredients

Directions

Prepare the artichokes

  1. Drain the artichoke bottoms and sprinkle with minced parsley and coralline pepper.

Make the filling

  1. In a bowl, mix the mayonnaise and tarragon vinegar with the shredded vegetables and cucumber.

  2. Gently fold in the whipped cream, sugar, and sap-green coloring.

Assemble and serve

  1. Pile the mixture on the artichokes and garnish with lettuce and quartered eggs.

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 + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together140 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Parsley + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Parsley + tarragontop 1% of all pairs
    Smell alikestrong
    Cooked together1,563 recipes

    Shared aroma: estragole (anise, licorice).

  4. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Artichoke + tarragontop 2% of all pairs
    Smell alikestrong
    Cooked together60 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

Artichoke bottoms
Serve as the edible base that holds the filling.
Mayonnaise sauce
Adds richness and a creamy body to the filling.
Whipped cream
Lightens the filling and gives it an airy, soft texture.
Tarragon vinegar
Adds a sharp acidity that cuts the richness of the mayonnaise and cream.
Shredded cooked vegetables
Contribute body and texture to the filling.

The step that matters

Fold in the whipped cream gently. Whipped cream is a foam of trapped air. Vigorous stirring knocks that air out, so the filling turns dense and loses its lightness.

Swap the carrot

How well each one fits the dish's main ingredients (artichoke, parsley, pepper, sauce, tarragon, vinegar, turnip):

  1. Shallotfits better
  2. Lettucefits better
  3. Mustardfits better
  4. Carrotthe original

Fit is the average pairing score against artichoke, parsley, pepper, sauce, tarragon, vinegar, turnip. 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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