Skip to main content
Main

Artichokes Stuffed

Stuffed boiled artichokes filled with breadcrumb and egg yolk mixture, topped with pork slices, braised in gravy, served with Madeira sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Bread and pork are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 4,371 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Artichokes Stuffed

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the dressing

  1. Remove the insides of the boiled artichokes.

  2. Prepare a dressing by stirring the bread crumbs over heat until thickened, then cool.

  3. Add the egg yolks and seasoning to the dressing.

Stuff and braise

  1. Fill the artichokes with the dressing and cover each with a slice of fat pork, tying them firmly.

  2. Place the artichokes in a sauté pan with the gravy, cover, and braise in the oven at 350°F (175°C) for 30 minutes.

Serve

  1. Remove from the oven, take off the strings, and serve with Madeira 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. Bread + porktop 13% of all pairs
    Smell alikemoderate
    Cooked together4,371 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Artichoke + breadtop 15% of all pairs
    Smell alikemoderate
    Cooked together175 recipes

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

  4. Artichoke + saucetop 16% of all pairs
    Smell alikemoderate
    Cooked together462 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Artichoke + porktop 17% of all pairs
    Smell alikemoderate
    Cooked together271 recipes

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

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

What each ingredient does

Artichokes
Hold the dressing and become tender during the gentle braise.
Bread crumbs
Thicken into a stiff dressing that holds its shape when stuffed.
Egg yolks
Bind the dressing so it sets softly when cooked.
Fat pork
Bastes the artichokes with fat as they braise, adding richness.
Gravy
Provides liquid for braising, moistening and flavouring the artichokes.

The step that matters

Stirring the bread crumbs over heat until thickened. If the crumbs are cooked too little they stay loose and the dressing runs out of the artichokes; cooking them until thickened gives a stiff base that holds its shape. Cool before adding the yolks so the yolks do not scramble.

“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.

More stuffed artichokes recipes

Italian 4 See all 38 →

You might also like

Brown BreadBrown Bread461 recipesPork CakePork Cake107 recipesRoast PorkRoast Pork82 recipesWhite BreadWhite Bread80 recipes