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Jerusalem Artichokes, a L’italienne

Jerusalem artichokes cooked in butter, seasoned, simmered, and served with Italian sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Jerusalem Artichokes, a L’italienne

Ingredients

Directions

Prepare and cook

  1. Shape the artichokes into fancy forms and arrange them in a deep sauté pan coated with butter.

  2. Season with mignonette pepper, nutmeg, coarse sea salt, and lemon juice.

  3. Moisten with a little consomme, cover, and simmer gently over low heat for about 30 minutes until they turn deep yellow.

Serve

  1. Remove from heat, plate the artichokes, pour Italian sauce around them, and serve.

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

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

  2. Jerusalem artichoke + nutmegtop 4% of all pairs
    Smell alikestrong
    Cooked together48 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Jerusalem artichoke + lemontop 6% of all pairs
    Smell alikestrong
    Cooked together72 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Jerusalem artichokes
Form the main body of the dish, becoming tender and soft as they simmer.
Butter
Coats the pan and adds richness and fat to the artichokes.
Consomme
Adds moisture and savory flavor so the artichokes steam and simmer gently.

The step that matters

Simmering over low heat with a lid. Gentle heat under a cover keeps the artichokes moist and cooking evenly. Too much heat can scorch the butter and dry or toughen the vegetable before it turns tender.

Swap the jerusalem artichoke

How well each one fits the dish's main ingredients (butter, pepper, nutmeg, lemon, sauce):

  1. Shallotfits about as well
  2. Capsicumfits about as well
  3. Jerusalem artichokethe original
  4. Spinachfits about as well

Fit is the average pairing score against butter, pepper, nutmeg, lemon, sauce. 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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