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Artichokes. 67

Boiled artichokes served with melted butter and Seville orange.

From an old cookbook · modernised transcription
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Why it works: Artichoke and orange work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 38 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Artichokes. 67

Ingredients

Directions

Prepare

  1. Trim the outer leaves of the artichokes and cut the stalks evenly.

Cook and serve

  1. Boil the artichokes for about 30 minutes until tender.

  2. Serve with melted butter in small cups, one for each artichoke.

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 + orangetop 15% of all pairs
    Smell alikemoderate
    Cooked together38 recipes

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

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

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

  3. Butter + orangetop 23% of all pairs
    Smell alikemoderate
    Cooked together7,301 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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, cooked by boiling until tender.
Butter
Adds richness and a smooth fat for dipping the cooked artichoke leaves.

Swap the orange

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

  1. Lemonfits better
  2. Avocadofits better
  3. Plumfits better
  4. Orangethe original

Fit is the average pairing score against artichoke, butter. 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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