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Jerusalem Artichokes

A boiled Jerusalem artichoke dish served with white sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Artichoke and vinegar work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 381 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Jerusalem Artichokes

Ingredients

Directions

Prepare

  1. Wash the artichokes and peel them thickly to remove the outer fibrous coating.

  2. Pare or scrape them into a round or oval shape, then place each prepared artichoke into a basin of cold water with vinegar to preserve the color.

Cook

  1. In a saucepan, bring the milk and water to a boil, adding a little salt.

  2. Wash the artichokes in fresh cold water, then add them to the boiling milk and water.

  3. Cover and cook rapidly for 20 to 30 minutes.

Serve

  1. Drain the artichokes and serve in a vegetable dish covered with white sauce.

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 + vinegartop 17% of all pairs
    Smell alikemoderate
    Cooked together381 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Artichoke + milktop 23% of all pairs
    Smell alikemoderate
    Cooked together218 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Milk + vinegartop 28% of all pairs
    Smell alikemoderate
    Cooked together2,949 recipes

    Shared aroma: isoamyl acetate (banana, pear).

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

What each ingredient does

Artichokes
Provide the starchy vegetable that becomes tender and mild when simmered.
Vinegar
Its acidity helps keep the peeled artichokes from darkening in the water.
Milk
Adds richness and a creamy, mellow flavour to the cooking liquid.

The step that matters

Place the peeled artichokes in vinegar water right away. Peeled artichokes oxidise and darken quickly when exposed to air. Acidic water slows this browning, so prepared pieces should go straight into the vinegar bath.

“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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