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Fowl in Artichoke Cups with Supreme Sauce

Chicken stuffed artichokes topped with a creamy sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Artichoke and nutmeg match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 156 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Fowl in Artichoke Cups with Supreme Sauce

Ingredients

Directions

Prepare the artichokes

  1. Scoop out the centers of the artichoke hearts.

  2. Boil the artichokes in salted water until tender.

  3. Drain the artichokes and set them aside.

Make the chicken filling

  1. In a saucepan over hot water, combine diced chicken, onion juice, pepper, salt, nutmeg, butter, and sweet cream.

  2. Heat the mixture gently.

  3. Fill the artichokes with the chicken mixture, heaping it above the edges.

  4. Garnish the filled artichokes with chopped parsley or chervil.

Make the sauce and serve

  1. Beat the egg yolks until thick.

  2. Mix the beaten yolks with sweet cream and boiling chicken broth, stirring until thick but do not boil.

  3. Season the sauce with salt and white pepper.

  4. Arrange the filled artichokes on a platter.

  5. Pour the sauce around the artichokes.

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 + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together156 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Chicken + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  5. Artichoke + oniontop 10% of all pairs
    Smell alikestrong
    Cooked together738 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Egg yolks
Thicken the sauce as they set gently with the warm cream and broth.
Sweet cream
Adds richness and moisture to both the chicken filling and the sauce.
Butter
Adds fat and richness to the chicken filling, giving it a smooth texture.
Diced cooked chicken
Forms the main filling, giving substance and savory flavor to each artichoke.
Artichoke hearts
Act as the edible cups that hold the chicken filling.

The step that matters

Cook the egg yolk sauce without boiling. Egg yolks thicken through gentle heat; if the sauce boils, the proteins scramble and it turns grainy and thin.

Swap the onion

How well each one fits the dish's main ingredients (artichoke, chicken, pepper, nutmeg, butter, cream, egg):

  1. Spinachfits better
  2. Asparagusfits better
  3. Chivefits better
  4. Onionthe original

Fit is the average pairing score against artichoke, chicken, pepper, nutmeg, butter, cream, egg. 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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