Name: Pickled Artichokes
Ingredients: Artichokes; Vinegar; Red pepper

Why it works: Artichoke and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 1,170 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Pickled Artichokes

Ingredients

Artichokes
Vinegar
Red pepper

Directions

Gather artichokes as soon as they are dug if you want them hard.
Cover the artichokes with vinegar.
Add red pepper to taste.
For softer artichokes, freeze them before placing them in the vinegar.

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.

Artichoke + peppertop 10% of all pairs

Smell alikemoderate

Cooked together1,170 recipes

Shared aroma: nonanal (fat, citrus).
Vinegar + peppertop 14% of all pairs

Smell alikemoderate

Cooked together27,814 recipes

Shared aroma: 4'-methylacetophenone (bitter almond).
Artichoke + vinegartop 17% of all pairs

Smell alikemoderate

Cooked together381 recipes

Shared aroma: isobutyraldehyde (malty, green).