Why it works: Artichoke and sauce work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 462 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Artichokes , Globe , Auk Fine Herbs
Ingredients
Directions
Prepare
Wash, soak, and trim all the bottom leaves from the artichokes.
Boil the artichokes until tender, then let them cool.
Pull off all the leaves and remove the choke.
Finish and serve
Place the leaves in a saucepan with the Fine Herbs Sauce.
Simmer for 3 to 4 minutes.
Serve hot in an entree dish with the sauce poured over them.
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.
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Artichoke + saucetop 16% of all pairsSmell alikemoderateCooked together462 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Artichokes
- The main vegetable; boiling softens the leaves and base so they can be pulled off and eaten.
- Fine herbs sauce (no. 35)
- Adds moisture and herb flavour that coats the leaves during simmering and at serving.
The step that matters
Boil the artichokes until tender. Boiling is what softens the leaves and the base enough to pull the leaves off cleanly. If they are undercooked, the leaves stay tough and the choke is harder to remove.
“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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