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Artichokes with Hollandaise Sauce

Artichokes cooked in lemon‑salt water served with Hollandaise sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 with Hollandaise Sauce

Ingredients

Directions

Prepare

  1. Prepare the artichokes by trimming the hard leaves and cutting off the upper quarter of the leaves.

  2. Scoop out the fibrous part in the middle and place them in a bowl of cold water with lemon juice.

Cook and serve

  1. In a pot, bring water to a boil and add salt and the juice of two lemons.

  2. Add the artichokes to the boiling water, cover, and cook for 25 minutes.

  3. Drain the artichokes upside down on a napkin to absorb moisture and serve with Hollandaise sauce.

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. Artichoke + saucetop 16% of all pairs
    Smell alikemoderate
    Cooked together462 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Lemon + saucetop 30% of all pairs
    Smell alikelow
    Cooked together6,598 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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 tender and edible when cooked through.
Lemons
Their juice adds acidity that helps keep the cut artichokes pale and fresh.

The step that matters

Cutting and soaking the artichokes. Cut artichoke surfaces oxidize and turn brown quickly. Placing the trimmed artichokes in acidified cold water slows this browning and keeps them looking fresh before cooking.

Swap the lemon

How well each one fits the dish's main ingredients (artichoke, sauce):

  1. Avocadofits better
  2. Lemonthe original
  3. Limefits about as well
  4. Cherryfits less well

Fit is the average pairing score against artichoke, sauce. 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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