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Artichokes Preserved in Quarters

Artichokes preserved by parboiling, lemoning, and canning in a brine solution.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 Preserved in Quarters

Ingredients

Directions

Prepare the artichokes

  1. Cut off the stem and trim all the hard leaves from the artichokes.

  2. Cut the artichokes into quarters and remove all the fibrous parts.

  3. Round off the bottoms and trim the edges of the remaining leaves.

  4. Parboil the quarters in boiling water for five minutes.

  5. Immerse the parboiled quarters in cold water.

  6. Rub each piece with lemon juice.

Can and process

  1. Prepare a canning solution similar to that used for artichoke bottoms.

  2. Add the juice of two lemons to each quart can.

  3. Seal the cover of each can.

  4. Boil the sealed cans in a hot water bath for one hour.

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).

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

What each ingredient does

Middle-sized artichokes
Form the main body of the preserve, with tender hearts and bottoms as the edible part.
Lemons
Add acidity that brightens flavor and helps keep the artichoke pieces pale rather than browned.

The step that matters

Rubbing each piece with lemon juice. Cut artichoke surfaces oxidize quickly and darken when exposed to air. Rubbing them promptly with acidic lemon juice slows browning and keeps the pieces light in color before canning.

“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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