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Globe Artichokes

Boiled globe artichokes served with oiled butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Artichoke and butter work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 893 recipes. Both carry trans-2-hexenal, which smells green, leafy. The science ↓

Globe Artichokes

Ingredients

Directions

Prepare

  1. Cut off the stalks and faded leaves from the artichokes.

  2. Soak and wash the artichokes in salted water.

Cook

  1. Bring a pot of water to a boil and add enough baking soda to cover a threepenny piece.

  2. Add the artichokes to the boiling water and cook until tender.

  3. Drain the artichokes on a cloth.

Finish and serve

  1. Remove the fibrous part from the center of each artichoke.

  2. Reheat the artichokes and serve on a folded napkin with oiled butter.

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 + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together893 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

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

What each ingredient does

Globe artichokes
Are the main vegetable, cooked whole until the leaves and base become tender enough to eat.
Baking soda
Raises the pH of the cooking water, helping the artichokes keep a bright green colour.
Oiled butter
Adds richness and fat to the mild artichoke, served alongside for dipping.

The step that matters

Cook until tender. Overcooking makes the leaves mushy and dull, while undercooking leaves the fibrous base tough. Cooking in gently boiling water with baking soda helps the color stay green.

“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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