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Stuffed Artichokes

A dish of boiled artichokes filled with sausage and breadcrumbs, topped with a tomato and herb sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 19 ingredients
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Why it works: Marjoram and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,225 recipes. Both carry terpineol, which smells pine, woody. The science ↓

Stuffed Artichokes

Ingredients

Directions

Prepare the artichokes

  1. Boil each artichoke in salted water for 40 minutes.

Make the stuffing

  1. In a pan, mix the cooked sausage with bread crumbs, onion juice, bell pepper, chives, marjoram, thyme, and garlic. Keep hot.

  2. Remove the thistle top from the artichokes and stuff them with the forcemeat.

  3. Replace the tops.

Make the sauce and serve

  1. Prepare the sauce by cooking tomatoes, chives, garlic, chili pepper, salt, thyme, rosemary, and pepper until reduced to a pulp. Strain the mixture.

  2. In a separate pan, make a roux with browned flour and butter, then combine with the strained sauce and boil.

  3. Before serving, stir in Worcestershire sauce, tomato ketchup, and claret. Pour over the stuffed artichokes and serve hot.

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. Marjoram + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together2,225 recipes

    Shared aroma: terpineol (pine, woody).

  2. Artichoke + chivetop 1% of all pairs
    Smell alikestrong
    Cooked together59 recipes

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

  3. Onion + chivetop 3% of all pairs
    Smell alikestrong
    Cooked together1,907 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Pepper + marjoramtop 3% of all pairs
    Smell alikestrong
    Cooked together2,609 recipes

    Shared aroma: estragole (anise, licorice).

  5. Artichoke + thymetop 3% of all pairs
    Smell alikestrong
    Cooked together152 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 stuffing while the tender base cooks through in boiling water.
Pork sausage
Provides fat and savoury meaty flavour that carries the stuffing.
Bread crumbs
Absorb juices and give the stuffing a soft, binding body.
Tomatoes
Reduced to a pulp, they supply acidity and body to the sauce.
Browned flour and butter
Roux thickens the sauce and adds a nutty, toasted flavour.
Claret
Adds acidity and wine flavour to the finished sauce.

The step that matters

Reducing the tomato sauce to a pulp. Cooking tomatoes long enough to break down and concentrate them gives a thick, smooth base. Stopping early leaves a watery sauce that thins the roux and dilutes the flavour.

Swap the onion

How well each one fits the dish's main ingredients (artichoke, bread, pork, pepper, chive, marjoram, thyme):

  1. Shallotfits better
  2. Leekfits better
  3. Turnipfits better
  4. Onionthe original

Fit is the average pairing score against artichoke, bread, pork, pepper, chive, marjoram, thyme. 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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