Why it works: Artichoke and sauce work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 462 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Boiled Artichokes with Hollandaise Sauce
Ingredients
Directions
Clip off the tips of the outer leaves with scissors.
Cut the upper leaves straight with a knife and pare the bottoms.
Wash the artichokes well and place them in boiling water.
Check for doneness by running the tip of a knife through the bottom; if tender, drain upside down on a cloth.
Pull out all the small inside leaves with your fingers.
Use a small spoon to remove the choke attached to the bottom.
Close the opening with the leaves that were pulled out and dress the artichokes on a folded napkin.
Serve the Hollandaise sauce separately.
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.
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Artichoke + saucetop 16% of all pairsSmell alikemoderateCooked together462 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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