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To Stew Globe Artichokes

A stew of globe artichokes cooked with oil, garlic, saffron, lemon, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Saffron and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 538 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

To Stew Globe Artichokes

Ingredients

Directions

Prepare the artichokes

  1. Cut off the stalks and peel the artichokes.

  2. Cut them into pieces, remove the hard leaves, and cut out the chokes.

  3. Wash the artichokes well.

Make the stew

  1. Heat the oil in a stew pan.

  2. Fry the garlic until light brown, then remove it.

  3. Add boiling water, salt, and pepper to the pan.

  4. Add the artichokes and a little saffron, then stew until tender.

  5. Stir in the lemon juice and mix well with the liquid.

Serve

  1. Serve in a deep dish; it can be eaten cold.

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. Saffron + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together538 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Artichoke + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together600 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Artichoke + lemontop 2% of all pairs
    Smell alikestrong
    Cooked together636 recipes

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

  4. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Artichoke + saffrontop 3% of all pairs
    Smell alikestrong
    Cooked together22 recipes

    Shared aroma: nonanal (fat, citrus).

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

What each ingredient does

Globe artichokes
Form the main body of the stew and soften into tender pieces as they cook.
Oil
Carries heat evenly for frying the garlic and adds richness to the stew.
Garlic
Flavours the oil with aroma as it fries, then is removed from the dish.
Saffron
Adds a distinctive aroma and golden colour to the cooking liquid.
Lemon juice
Adds acidity that brightens the stew and balances the richness of the oil.

The step that matters

Stew until tender. Artichoke pieces must simmer long enough to soften fully; undercooked artichoke stays tough and fibrous. Stirring in lemon juice after cooking keeps its bright acidity fresh.

Swap the clove

How well each one fits the dish's main ingredients (artichoke, garlic, pepper, saffron, lemon):

  1. Parsleyfits better
  2. Thymefits better
  3. Marjoramfits better
  4. Clovethe original

Fit is the average pairing score against artichoke, garlic, pepper, saffron, lemon. 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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