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Artichokes, Globe , Boiled

Boiled globe artichokes served with melted butter sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Butter and sauce are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 15,338 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Artichokes, Globe , Boiled

Ingredients

Directions

Prepare

  1. Wash and soak an artichoke for each person.

  2. Cut off the stalks close to the leaves and trim the tops of the leaves.

Boil and serve

  1. Place the artichokes in a large pot of boiling water.

  2. Boil until the leaves come out easily and the bottoms are soft: old artichokes for 1 to 1.5 hours, young tender ones for 30 to 45 minutes.

  3. Drain the artichokes upside down and serve with Melted Butter Sauce.

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. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

  3. Artichoke + saucetop 16% of all pairs
    Smell alikemoderate
    Cooked together462 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Artichokes
Main vegetable; its tender bottoms and leaf bases are the part that gets eaten.

The step that matters

Boiling until the bottoms are soft. Older artichokes need much longer than young ones. Underboiling leaves the bottoms firm and fibrous, while the leaves can still be hard to pull free. Test the leaves and the base with a knife or fork rather than relying on time alone.

“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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