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Stuffed Artichoke Bottoms, Pioneer Style

A baked dish of artichoke bottoms filled with veal, onion, Allemande sauce, breadcrumbs, and egg yolks, topped with butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Stuffed Artichoke Bottoms, Pioneer Style

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the filling

  1. Prepare the artichokes as directed in a previous recipe.

  2. In a saucepan, fry the chopped onion until browned, then season the onion with salt and pepper.

  3. Add the chopped roast veal, reduced Allemande sauce, and bread crumbs, and mix well.

  4. Remove from heat and stir in the egg yolks.

Bake and serve

  1. Stuff the mixture into the artichoke bottoms and sprinkle with bread crumbs.

  2. Arrange the stuffed artichoke bottoms on a buttered pan, placing a small piece of butter on each bottom.

  3. Bake at 400°F (200°C) until heated through.

  4. Serve with thickened veal gravy.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Artichoke + oniontop 10% of all pairs
    Smell alikestrong
    Cooked together738 recipes

    Shared aroma: coumarin (sweet, hay).

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

    Shared aroma: nonanal (fat, citrus).

  4. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  5. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Artichokes
Hollowed bottoms form the edible base that holds the stuffing.
Roast veal
Provides the main meaty flavor and body of the filling.
Egg yolks
Bind the filling and help it set as it heats.
Bread crumbs
Absorb moisture and give the filling body and a lightly crisp top.
Reduced allemande sauce
Adds richness and creaminess that helps hold the filling together.

The step that matters

Remove from heat before adding the egg yolks. Egg yolks begin to thicken and can scramble if they meet very hot mixture, which makes the filling grainy instead of smooth and bound.

Swap the onion

How well each one fits the dish's main ingredients (artichoke, veal, sauce, bread, egg, pepper, butter):

  1. Shallotfits better
  2. Asparagusfits better
  3. Spinachfits better
  4. Onionthe original

Fit is the average pairing score against artichoke, veal, sauce, bread, egg, pepper, butter. 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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