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Artichoke Bottoms, Macedoine

Artichoke bottoms filled with a macedoine of mixed vegetables, buttered and seasoned, finished with Allemande sauce and optional glaze.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Artichoke Bottoms, Macedoine

Ingredients

Directions

Prepare the artichokes

  1. Prepare the artichokes by removing the outer leaves and trimming the bottoms.

  2. Place the artichokes in a flat saucepan with butter.

  3. Warm them thoroughly.

  4. Season with salt, pepper, and sugar.

Make the macedoine filling

  1. Cook the Macedoine vegetables separately.

  2. Glaze each kind of Macedoine vegetable.

  3. Mix all the vegetables together.

  4. Add the Allemande sauce.

Assemble and serve

  1. Fill each artichoke bottom with the vegetable mixture.

  2. Drizzle with half glaze.

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. Sugar + saucetop 13% of all pairs
    Smell alikestrong
    Cooked together5,147 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

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

    Shared aroma: ethanol (alcoholic, ethereal).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Artichokes
Form the base that holds the vegetable filling and provides the main body of the dish.
Butter
Adds fat and richness while gently warming the artichokes.
Macedoine vegetables
Provide the colourful, textured filling that sits inside the artichoke bottoms.
Allemande sauce
Binds the vegetables together and adds a creamy, savory moisture to the filling.

The step that matters

Warming the artichokes in butter. Artichoke bottoms need to be heated through gently in butter so they become tender and warm without browning or drying out. Too much heat can toughen the surface and dry the flesh.

“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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