Name: Artichokes
Ingredients: 3 lbs artichokes; 3 pints veal stock; 1½ pints additional stock; little cayenne; salt to taste; 1 pint boiling cream

Why it works: Artichoke and cream work together. They rank in the top 21% of all ingredient pairs, and cooks put them together in 335 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Artichokes

Ingredients

Directions

Prepare the artichokes

Boil the artichokes in water for 10 minutes.

Make the sauce

In a separate pot, simmer the veal stock for 15 to 20 minutes.
Add the additional stock, cayenne, and salt; cook for 2 to 3 minutes.
Stir in the boiling cream and serve.

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.

Artichoke + creamtop 21% of all pairs

Smell alikemoderate

Cooked together335 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).
Artichoke + vealtop 22% of all pairs

Smell alikelow

Cooked together272 recipes

Shared aroma: 2-methylbutyraldehyde (malty, chocolate).
Veal + creamtop 27% of all pairs

Smell alikelow

Cooked together3,202 recipes

Shared aroma: 2-heptanol (bitter, floral).

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

What each ingredient does

Artichokes: Provide the main vegetable body of the dish, tender after boiling.
Veal stock: Builds a savory, rich base for the sauce as it reduces.
Boiling cream: Adds richness and a silky, coating texture to the sauce.

“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.