Skip to main content
Main

Artichoke Puree, Preserved

A preserved puree made from artichoke bottoms, lemon juice, butter, cream or Allemande sauce, and seasoned with salt, pepper, nutmeg, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

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 ↓

Artichoke Puree, Preserved

Ingredients

Directions

Prepare the purée

  1. Prepare the artichoke bottoms using lemon juice to keep them white.

  2. Cook the artichokes, then drain them on a napkin.

  3. Rub the artichokes through a fine sieve and place the purée in pint tin boxes.

Preserve

  1. Seal the boxes and boil them in a hot water bath for 1.5 hours.

Serve

  1. To use the preserved purée, open the can and place the purée in a saucepan.

  2. Add half the quantity of cream or Allemande sauce and warm thoroughly.

  3. Season with salt, pepper, nutmeg, and a pinch of sugar.

  4. Before serving, add a piece of butter and mix until melted.

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. Artichoke + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together156 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

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

  5. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Artichoke bottoms
Provide the main body of the purée, giving its flavour and smooth texture once sieved.
Cream or allemande sauce
Adds richness and moisture, loosening the purée and giving it a creamy texture when warmed.
Butter
Adds fat and a glossy finish, rounding out the purée's flavour and mouthfeel.
Lemon juice
Acidity that helps keep the artichoke pale during preparation.

The step that matters

Boiling the sealed tin boxes. The purée must be heated long enough in a hot water bath to be preserved safely. Too short a boil leaves it under-processed, so the time and sealing should be followed carefully.

“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.

You might also like

Lemon SauceLemon Sauce236 recipesArtichoke SoupArtichoke Soup55 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes