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Artichokes X LA Parmesan

A dish of boiled artichokes topped with a creamy Parmesan sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 X LA Parmesan

Ingredients

Directions

Prepare

  1. Remove the outer leaves from the artichokes and trim the stems.

Make the cheese sauce

  1. In a saucepan, heat the milk and whisk in the wheatmeal until smooth.

  2. Add the egg and lemon juice, stirring continuously until the sauce thickens.

  3. Stir in the grated cheese until melted and combined.

Serve

  1. Serve the artichokes with the cheese sauce drizzled over them.

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. Artichoke + parmesan cheesetop 12% of all pairs
    Smell alikemoderate
    Cooked together326 recipes

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

  3. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Milk + parmesan cheesetop 15% of all pairs
    Smell alikemoderate
    Cooked together1,608 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

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 carry the sauce.
Milk
Provides the liquid base that the flour thickens into a smooth sauce.
Allinson fine wheatmeal
Thickens the milk so the sauce coats the artichokes rather than running off.
Egg
Helps set and enrich the sauce as it thickens with gentle heat.
Parmesan cheese
Adds savoury flavour and richness, melting into the sauce.

The step that matters

Stirring the sauce as it thickens. Egg proteins set when heated, so if the sauce gets too hot or is not stirred constantly it can curdle or turn grainy instead of smooth.

“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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