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Artichokes, a LA Lyonnaise

Artichokes, à la Lyonnaise is a dish of parboiled artichokes simmered in butter, wine, consommé, sugar, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and white wine are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 5,083 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Artichokes, a LA Lyonnaise

Ingredients

Directions

Prepare the artichokes

  1. Remove the lower leaves from the artichokes without damaging the bottoms.

  2. Smooth the bottoms with a sharp knife and cut the artichokes into quarters.

  3. Remove fibrous parts, trim neatly, and parboil in salted water for 5 minutes.

  4. Drain in a colander and immerse in cold water, then drain on a cloth.

Braise

  1. Arrange artichokes in a sauté pan with butter, sprinkle with sugar, and season with pepper and salt.

  2. Moisten with white wine and consommé, then simmer gently on low heat for about 45 minutes.

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 + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

    Shared aroma: nonanal (fat, citrus).

  3. Artichoke + white winetop 11% of all pairs
    Smell alikelow
    Cooked together206 recipes

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

  4. Pepper + white winetop 15% of all pairs
    Smell alikemoderate
    Cooked together5,433 recipes

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

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

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

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

What each ingredient does

Artichokes
Provide the main body of the dish, becoming tender as they simmer.
Butter
Adds richness and fat, carrying flavor and giving the braised artichokes a silky mouthfeel.
Pounded sugar
Adds gentle sweetness that balances the bitterness of the artichokes.
White wine
Adds acidity and aroma, lifting the flavor of the braising liquid.
Consommé
Supplies savory depth and moisture to the braising liquid.

The step that matters

Simmer gently on low heat. A gentle simmer lets the artichokes cook through and turn tender without boiling apart or reducing the liquid too quickly. Vigorous boiling would toughen the surface and break the pieces.

“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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