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Artichokes, Jerusalem, Stewed

Stewed Jerusalem artichokes cooked with milk, water, spices, and butter, served over fried bread or hot buttered toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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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. Dry them and place in an earthen jar with enough milk and water to cover.

Stew

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

  2. Cover the jar and cook at a moderate heat until the artichokes are tender.

  3. Remove the peppercorns.

Thicken and serve

  1. Mix cornflour with milk to thicken.

  2. Add butter, cayenne, and another squeeze of lemon, then boil for a few minutes.

  3. Serve in a pile on fried bread or hot buttered toast.

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 + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  3. Lemon + celerytop 3% of all pairs
    Smell alikestrong
    Cooked together3,467 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Ginger + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together5,154 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Nutmeg + gingertop 5% of all pairs
    Smell alikestrong
    Cooked together3,324 recipes

    Shared aroma: estragole (anise, licorice).

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, becoming soft and tender as they stew.
Milk
Provides the cooking liquid and, with cornflour, creates a creamy, thickened sauce.
Cornflour
Thickens the milk-based liquid into a smooth, lightly set sauce.
Butter
Adds richness and a smooth, silky mouthfeel to the sauce.
Lemon juice
Adds brightness and acidity that balances the richness of the milk and butter.

The step that matters

Thickening with cornflour. Cornflour must be mixed smoothly with cold milk before it is added, or it clumps. It thickens when heated, so the sauce should be boiled briefly to cook out the starchy taste and reach full thickness.

Swap the ginger

How well each one fits the dish's main ingredients (artichoke, milk, nutmeg, lemon, celery, butter, pepper):

  1. Parsleyfits better
  2. Thymefits better
  3. Cinnamonfits better
  4. Gingerthe original

Fit is the average pairing score against artichoke, milk, nutmeg, lemon, celery, butter, pepper. 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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