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Artichokes Mashed

Mashed artichokes seasoned with butter, pepper, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Artichoke and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 1,170 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Artichokes Mashed

Ingredients

Directions

Prepare

  1. Boil the artichokes until tender, carefully pare them.

Mash and serve

  1. Drain the artichokes and mash them with a fork along with the butter, pepper, and salt.

  2. Return the saucepan to the stove to dry slightly.

  3. Dish the mashed artichokes in a neat pyramid.

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

    Shared aroma: nonanal (fat, citrus).

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

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

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Artichokes
Form the main body of the dish, providing the mashed texture and flavor.
Butter
Adds fat and richness, making the mashed artichokes smooth and creamy.

The step that matters

Return the saucepan to the stove to dry slightly. Drying the mashed artichokes over gentle heat evaporates surface moisture, so the mash holds its shape in a pyramid rather than becoming loose and watery.

“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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