Skip to main content
Starter

Artichokes, Jerusalem, Stewed

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

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

Prepare

  1. Peel, wash, and slice the artichokes.

  2. Place them in an earthen jar and cover with milk and water.

  3. Add peppercorns, salt, nutmeg, ginger, lemon juice, and celery salt.

Cook and serve

  1. Cover the jar and cook over low heat until the artichokes are tender.

  2. Remove the peppercorns and thicken with a mixture of cornflour and milk.

  3. Stir until smooth and serve.

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 bulk of the dish and soften into a tender, stew-like body.
Milk
Provides the liquid base and creamy richness as it cooks down with the vegetables.
Cornflour
Thickens the cooking liquid into a smooth, lightly set sauce when stirred in.
Lemon juice
Adds acidity that brightens the flavour and can help keep the milk from separating.

The step that matters

Thicken with cornflour and milk. Cornflour must be fully mixed into cold milk before it goes in, then stirred until smooth. Added as dry lumps or to a boiling pan, it clumps and stays grainy instead of forming an even, glossy thickening.

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.

You might also like

Deviled OystersDeviled Oysters25 recipes