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Steayed Artichoke Bottoms

Stewed artichoke bottoms served with white sauce or gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Artichoke and flour match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 466 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Steayed Artichoke Bottoms

Ingredients

Directions

Prepare

  1. Soak dried artichoke bottoms in warm water for 2‑3 hours.

Cook

  1. Boil the soaked artichoke bottoms in salted water for 45 minutes.

Serve

  1. Serve with white sauce poured over them or stew in gravy flavored with ketchup, salt, and pepper.

  2. Thicken the gravy with flour.

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 + flourtop 6% of all pairs
    Smell alikestrong
    Cooked together466 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Artichoke + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together1,170 recipes

    Shared aroma: nonanal (fat, citrus).

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

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Sauce + flourtop 18% of all pairs
    Smell alikemoderate
    Cooked together8,078 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Dried artichoke bottoms
Form the main body of the dish, becoming tender after soaking and boiling.
Flour
Thickens the gravy, giving it body so it clings to the artichoke bottoms.
Ketchup (in the method)
Adds sweetness and acidity to the gravy, deepening its flavor.

The step that matters

Boil the soaked artichoke bottoms in salted water for 45 minutes. Dried artichoke bottoms must be fully rehydrated and simmered until tender; undercooking leaves them tough and chewy, while the gentle simmer keeps them intact.

“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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