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Stubbed Artichokes

A dish of boiled artichokes stuffed with a mixture of bread, butter, cream, pepper, onion, and egg yolks, baked and served with a butter‑cream sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Stubbed Artichokes

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the artichokes

  1. Trim the tops and ends of the artichoke leaves with a knife and scissors.

  2. Boil the artichokes in salted water for 15 minutes.

  3. Let them cool, then remove the hearts and tender leaves; chop and crush through a colander. Leave a good thickness for the shell.

Make the filling and bake

  1. Mix the chopped hearts with soaked bread, butter, cream, pepper, onion, and egg yolks.

  2. Stuff the mixture back into the artichoke shells and bake in a pan at 400°F (200°C) for 10 minutes.

Make the sauce

  1. For the sauce, melt butter, stir in a little flour, and then add cream.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Artichoke + oniontop 10% of all pairs
    Smell alikestrong
    Cooked together738 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Artichoke + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together1,170 recipes

    Shared aroma: nonanal (fat, citrus).

  5. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Artichokes
Provide the edible hearts and leaves that form both the filling and the shell.
Bread
Soaked bread adds moisture and body to the filling, keeping it tender.
Egg yolks
Bind the filling and help it set as it bakes.
Butter
Adds richness and fat, giving the filling a smooth, rounded texture.
Cream
Adds moisture and richness to the filling and the sauce.

The step that matters

Leave a good thickness for the shell. If the leaves and bases are scraped too thin, the shell may tear or collapse while stuffing and baking. Enough remaining structure holds the filling in place.

Swap the onion

How well each one fits the dish's main ingredients (artichoke, bread, butter, cream, pepper, egg):

  1. Spinachfits better
  2. Asparagusfits better
  3. Chivefits better
  4. Onionthe original

Fit is the average pairing score against artichoke, bread, butter, cream, pepper, egg. 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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