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Artichokes, a LA Lyonnaise

Artichokes cooked with butter, sugar, wine, and consommé, simmered until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and white wine are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 5,083 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Artichokes, a LA Lyonnaise

Ingredients

Directions

Prepare the artichokes

  1. Remove the lower leaves from the artichokes without damaging the bottoms.

  2. Smooth the bottoms with a sharp knife and cut the artichokes into quarters.

  3. Remove fibrous parts, trim neatly, and parboil in salted water for 5 minutes.

  4. Drain in a colander and immerse in cold water, then drain on a cloth.

Braise

  1. Arrange in a sauté pan spread with butter, sprinkle with sugar, and season with pepper and salt.

  2. Moisten with white wine and consomme, then simmer gently on low heat for 45 minutes.

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. Butter + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Artichoke + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together1,170 recipes

    Shared aroma: nonanal (fat, citrus).

  3. Artichoke + white winetop 11% of all pairs
    Smell alikelow
    Cooked together206 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  4. Pepper + white winetop 15% of all pairs
    Smell alikemoderate
    Cooked together5,433 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. 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

Artichokes
Provide the tender edible base that softens and absorbs the braising liquid.
Fresh butter
Adds richness and fat, carrying flavour and helping the artichokes brown lightly.
Pounded sugar
Adds gentle sweetness and helps the artichokes take on colour as they cook.
White wine
Adds acidity and aroma, and forms part of the braising liquid.
Good consomme
Supplies savoury depth and moisture to the braising liquid.

The step that matters

Simmer gently on low heat. Over high heat the liquid reduces and scorches before the artichokes become tender, and the sugar and butter can burn. A gentle simmer lets the heart soften evenly while the liquid slowly concentrates.

“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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