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Artichokes Aux Tomatoes

A stewed dish of sliced artichokes and tomatoes flavored with shallots, butter, and wholemeal thickening.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Artichoke and shallot share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and cooks put them together in 97 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Artichokes Aux Tomatoes

Ingredients

Directions

Prepare

  1. Parboil the artichokes, drain them, and cut them into slices.

  2. Chop the shallots very finely and slice the tomatoes.

Make the sauce

  1. Stew the shallots and tomatoes in ½ cup of water for 20 minutes, adding pepper, salt, and butter.

  2. Thicken the sauce with the wholemeal, rub it through a sieve, and pour it over the artichokes.

Finish and serve

  1. Stew both gently until the artichokes are tender.

  2. Serve with potatoes.

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 + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together97 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Tomato + wheattop 7% of all pairs
    Smell alikemoderate
    Cooked together468 recipes

    Shared aroma: 1-nonanal (fatty, waxy).

  4. Artichoke + wheattop 9% of all pairs
    Smell alikestrong
    Cooked together25 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Artichoke + tomatotop 9% of all pairs
    Smell alikemoderate
    Cooked together354 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Artichokes
Form the main body of the dish and become tender during gentle stewing.
Tomatoes
Provide moisture, acidity and body that combine with the shallots into the sauce.
Wholemeal flour
Thickens the stewed tomato and shallot liquid into a smooth sauce.
Butter
Adds richness and a rounded flavour to the sauce.
Shallots
Add a mild sweetness and aromatic depth as they stew down into the sauce.

The step that matters

Thicken the sauce with the wholemeal. Flour must be cooked into the liquid so it thickens evenly without lumps. Rubbing the sauce through a sieve then gives it a smooth texture.

Swap the tomato

How well each one fits the dish's main ingredients (artichoke, wheat, butter, pepper, shallot):

  1. Chivefits better
  2. Spinachfits better
  3. Leekfits better
  4. Tomatothe original

Fit is the average pairing score against artichoke, wheat, butter, pepper, shallot. Candidates are from the same food group and used in at least 100 recipes.

“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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