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Artichokes, to Fricassee

A creamy fricassee of diced artichokes cooked with cream, pepper, sea salt, egg yolks, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Artichokes, to Fricassee

Ingredients

Directions

Prepare the artichokes

  1. Scrape the bottoms of the artichokes clean.

  2. Cut the artichokes into large dice.

  3. Boil the artichokes until tender but not too soft.

Make the fricassee

  1. In a pan, combine the boiled artichokes with cream, pepper, and coarse sea salt.

  2. Thicken the mixture with the egg yolks and melted butter.

  3. Serve immediately.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

    Shared aroma: nonanal (fat, citrus).

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

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

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Egg yolks
Thicken the cream and bind the artichokes into a smooth, rich sauce.
Cream
Provides moisture and richness, forming the body of the sauce around the artichokes.
Melted butter
Adds fat for a silky mouthfeel and rich flavor in the sauce.

The step that matters

Thicken the mixture with the egg yolks. Egg yolks set when heated gently but can scramble and curdle if the pan is too hot or they are added without tempering. Keep the heat low and stir constantly so the sauce thickens smoothly.

“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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