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Artichokes Sautes

A dish of parboiled artichokes stuffed with sautéed vegetables, ham, mushrooms, rice, and tomato sauce, topped with pork larding and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 18 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 Sautes

Oven, in the book's wordsThe hot oven

Ingredients

Directions

The book says “the hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Cut the artichokes into quarters and remove the choke.

  2. Trim the leaves neatly and parboil them briefly.

Make the stuffing

  1. In a saucepan, melt the butter and add the sliced carrot, cloves, bay leaf, and thyme.

  2. Add the shallot and green pepper, cooking for 3 minutes.

  3. Stir in the minced ham, chopped mushrooms, and rice, cooking for another 3 minutes.

  4. Season with salt and pepper, then add the white wine and cook for 5 minutes.

  5. Mix in the tomato sauce and cook for an additional 5 minutes.

Stuff and bake

  1. Stuff the artichokes with the mixture and top each with a slice of larding pork.

  2. Place the stuffed artichokes in a pan with the white wine and boil for 2 minutes.

  3. Add the white broth, cover, and bake in a hot oven at 400°F (200°C) for 40 minutes.

  4. Serve the artichokes on a hot dish.

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. Thyme + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together1,476 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Clove + thymetop 2% of all pairs
    Smell alikestrong
    Cooked together4,108 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Carrot + thymetop 3% of all pairs
    Smell alikestrong
    Cooked together4,563 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Artichoke + thymetop 3% of all pairs
    Smell alikestrong
    Cooked together152 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 that holds the stuffing and becomes tender when cooked.
Rice
Absorbs liquid and adds body to the stuffing as it cooks.
Mushrooms
Add moisture and savory depth to the stuffing.
Cooked ham
Adds salty, savory flavor to the stuffing.
White wine
Adds acidity and aroma as it cooks down into the filling and pan.
Tomato sauce
Adds acidity, color and savory richness to the stuffing.

The step that matters

Parboiling and trimming the artichokes. Parboiling softens the leaves and choke area so the artichokes become tender during baking. Undercooking leaves them tough, while overcooking makes them mushy and prone to falling apart when stuffed.

Swap the carrot

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

  1. Leekfits better
  2. Chivefits better
  3. Mustardfits better
  4. Carrotthe original

Fit is the average pairing score against artichoke, butter, clove, thyme, shallot, pepper, ham. 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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