aioli
Aioli brightens artichokes's nutty, bittersweet vegetal flavor, cutting through richness or bitterness so the dish feels lighter.
artichokes
+ Add to WorkbenchAbout this ingredient
The edible flower bud of Cynara scolymus — containing cynarin (a polyphenol that temporarily suppresses bitter taste receptors, making the next thing eaten tas…
91 pairings
Editorial
Flavor profile
Artichoke's culinary character is inseparable from cynarin — the caffeoylquinic acid that inhibits sweet taste receptors, causing a temporary sweetness enhancement effect on the next liquid consumed (water tastes sweet, wine tastes different). This makes artichokes notoriously wine-unfriendly — they distort the perception of wine. Preparation: cut artichokes immediately turn brown from enzymatic oxidation; rub cut surfaces with lemon and store in acidulated water. Globe artichokes are cooked by boiling or steaming whole (25–45 minutes), by braising in olive oil and white wine (Provençal and Italian preparations — barigoule in French), by stuffing and baking, or by slicing the heart very thin to eat raw (with lemon and parmesan, as in the Italian Roman preparation). Baby artichokes (thinned buds from lower on the stalk) have no developed choke and can be eaten whole after trimming — ideal for deep frying (carciofi alla giudea, the Roman Jewish preparation) and for sautéing. Classic pairings: lemon, garlic, parsley, olive oil, anchovies, butter, and parmesan.
Pairings
Flavor relationships
Pairs well with
aioli
anchovies
arugula
bacon
basil
bay leaf
beans, fava
beets
bell peppers
bread crumbs
butter
capers
carrots
cashews
celery
cheese, emmental
cheese, goat
cheese, gruyère
cheese, parmesan
chervil
chicken
chives
coriander
cream
crème fraîche
eggs, yolk
eggs, hard-boiled
garlic
grapefruit
ham
hazelnuts
hollandaise sauce
leeks
lemon, confit
lemon, juice
lemon, zest
lobster
mayonnaise
mint
mushrooms
mustard, dijon
nuts, cashews
nuts, hazelnuts
nuts, walnuts
oil, hazelnut
oil, peanut
olive oil
olives, black
olives, niçoise
onions
orange
pancetta
parsley, flat-leaf
pepper, black
pepper, white
pesto
piquillo peppers
potatoes
prosciutto
radicchio
red pepper flakes
rice
risotto
rosemary
saffron
sage
salads
salt, kosher
savory
shallots
shellfish
sherry, dry
shrimp
soy sauce
spinach
stock, chicken
sugar
tapenade
tarragon, fresh
thyme, fresh
tomatoes
truffles, black
tuna
vinaigrette
vinegar, balsamic
vinegar, rice
vinegar, sherry
vinegar, white wine
walnuts
wine, dry white
yogurt
aioli
Aioli brightens artichokes's nutty, bittersweet vegetal flavor, cutting through richness or bitterness so the dish feels lighter.
anchovies
Anchovies works with artichokes by balancing its nutty, bittersweet vegetal flavor with contrast, richness, or freshness.
arugula
Arugula complements artichokes's vegetal character with another green, earthy, sweet, or bitter note.
bacon
Bacon gives artichokes a savory partner with enough richness to make its green or nutty side stand out.
basil
Basil adds aromatic definition to artichokes, keeping its vegetal flavor from tasting flat.
bay leaf
Bay leaf adds aromatic definition to artichokes, keeping its vegetal flavor from tasting flat.
beans, fava
Beans, fava complements artichokes's vegetal character with another green, earthy, sweet, or bitter note.
beets
Beets complements artichokes's vegetal character with another green, earthy, sweet, or bitter note.
bell peppers
Bell peppers adds aromatic definition to artichokes, keeping its vegetal flavor from tasting flat.
bread crumbs
Bread crumbs gives artichokes a neutral base that absorbs its flavor and turns it into a more substantial dish.
butter
Butter rounds artichokes's nutty, bittersweet vegetal flavor with fat and softness, which is why the pairing feels comfortable in gratins, sauces, and salads.
capers
Capers brightens artichokes's nutty, bittersweet vegetal flavor, cutting through richness or bitterness so the dish feels lighter.
carrots
Carrots complements artichokes's vegetal character with another green, earthy, sweet, or bitter note.
cashews
Cashews adds crunch and toastiness to artichokes, echoing its nutty side while improving texture.
celery
Celery complements artichokes's vegetal character with another green, earthy, sweet, or bitter note.
cheese, emmental
Cheese, emmental rounds artichokes's nutty, bittersweet vegetal flavor with fat and softness, which is why the pairing feels comfortable in gratins, sauces, and salads.
cheese, goat
Goat cheese gives artichokes a savory partner with enough richness to make its green or nutty side stand out.
cheese, gruyère
Gruyère rounds artichokes's nutty, bittersweet vegetal flavor with fat and softness, which is why the pairing feels comfortable in gratins, sauces, and salads.
cheese, parmesan
Parmesan rounds artichokes's nutty, bittersweet vegetal flavor with fat and softness, which is why the pairing feels comfortable in gratins, sauces, and salads.
chervil
Chervil adds aromatic definition to artichokes, keeping its vegetal flavor from tasting flat.
chicken
Chicken gives artichokes a savory partner with enough richness to make its green or nutty side stand out.
chives
Chives adds aromatic definition to artichokes, keeping its vegetal flavor from tasting flat.
coriander
Coriander adds aromatic definition to artichokes, keeping its vegetal flavor from tasting flat.
cream
Cream rounds artichokes's nutty, bittersweet vegetal flavor with fat and softness, which is why the pairing feels comfortable in gratins, sauces, and salads.
crème fraîche
Crème fraîche rounds artichokes's nutty, bittersweet vegetal flavor with fat and softness, which is why the pairing feels comfortable in gratins, sauces, and salads.
eggs, yolk
Eggs, yolk works with artichokes by balancing its nutty, bittersweet vegetal flavor with contrast, richness, or freshness.
eggs, hard-boiled
Eggs, hard-boiled carries artichokes's flavor and softens its sharper edges, especially in simple cooked preparations.
garlic
Garlic adds aromatic definition to artichokes, keeping its vegetal flavor from tasting flat.
grapefruit
Grapefruit works with artichokes by balancing its nutty, bittersweet vegetal flavor with contrast, richness, or freshness.
ham
Ham gives artichokes a savory partner with enough richness to make its green or nutty side stand out.
hazelnuts
Hazelnuts adds crunch and toastiness to artichokes, echoing its nutty side while improving texture.
hollandaise sauce
Hollandaise sauce rounds artichokes's nutty, bittersweet vegetal flavor with fat and softness, which is why the pairing feels comfortable in gratins, sauces, and salads.
leeks
Leeks complements artichokes's vegetal character with another green, earthy, sweet, or bitter note.
lemon, confit
Confit lemon works with artichokes by balancing its nutty, bittersweet vegetal flavor with contrast, richness, or freshness.
lemon, juice
Lemon juice works with artichokes by balancing its nutty, bittersweet vegetal flavor with contrast, richness, or freshness.
lemon, zest
Lemon zest works with artichokes by balancing its nutty, bittersweet vegetal flavor with contrast, richness, or freshness.
lobster
Lobster gives artichokes a savory partner with enough richness to make its green or nutty side stand out.
mayonnaise
Mayonnaise rounds artichokes's nutty, bittersweet vegetal flavor with fat and softness, which is why the pairing feels comfortable in gratins, sauces, and salads.
mint
Mint adds aromatic definition to artichokes, keeping its vegetal flavor from tasting flat.
mushrooms
Mushrooms complements artichokes's vegetal character with another green, earthy, sweet, or bitter note.
mustard, dijon
Mustard, dijon brightens artichokes's nutty, bittersweet vegetal flavor, cutting through richness or bitterness so the dish feels lighter.
nuts, cashews
Nuts, cashews adds crunch and toastiness to artichokes, echoing its nutty side while improving texture.
nuts, hazelnuts
Nuts, hazelnuts adds crunch and toastiness to artichokes, echoing its nutty side while improving texture.
nuts, walnuts
Nuts, walnuts adds crunch and toastiness to artichokes, echoing its nutty side while improving texture.
oil, hazelnut
Oil, hazelnut adds crunch and toastiness to artichokes, echoing its nutty side while improving texture.
oil, peanut
Oil, peanut adds crunch and toastiness to artichokes, echoing its nutty side while improving texture.
olive oil
Olive oil carries artichokes's flavor and softens its sharper edges, especially in simple cooked preparations.
olives, black
Black olives works with artichokes by balancing its nutty, bittersweet vegetal flavor with contrast, richness, or freshness.
olives, niçoise
Olives, niçoise works with artichokes by balancing its nutty, bittersweet vegetal flavor with contrast, richness, or freshness.
onions
Onions complements artichokes's vegetal character with another green, earthy, sweet, or bitter note.
orange
Orange works with artichokes by balancing its nutty, bittersweet vegetal flavor with contrast, richness, or freshness.
pancetta
Pancetta gives artichokes a savory partner with enough richness to make its green or nutty side stand out.
parsley, flat-leaf
Flat-leaf parsley adds aromatic definition to artichokes, keeping its vegetal flavor from tasting flat.
pepper, black
Black pepper adds aromatic definition to artichokes, keeping its vegetal flavor from tasting flat.
pepper, white
White pepper adds aromatic definition to artichokes, keeping its vegetal flavor from tasting flat.
pesto
Pesto works with artichokes by balancing its nutty, bittersweet vegetal flavor with contrast, richness, or freshness.
piquillo peppers
Piquillo peppers adds aromatic definition to artichokes, keeping its vegetal flavor from tasting flat.
potatoes
Potatoes complements artichokes's vegetal character with another green, earthy, sweet, or bitter note.
prosciutto
Prosciutto gives artichokes a savory partner with enough richness to make its green or nutty side stand out.
radicchio
Radicchio complements artichokes's vegetal character with another green, earthy, sweet, or bitter note.
red pepper flakes
Red pepper flakes adds aromatic definition to artichokes, keeping its vegetal flavor from tasting flat.
rice
Rice gives artichokes a neutral base that absorbs its flavor and turns it into a more substantial dish.
risotto
Risotto gives artichokes a neutral base that absorbs its flavor and turns it into a more substantial dish.
rosemary
Rosemary adds aromatic definition to artichokes, keeping its vegetal flavor from tasting flat.
saffron
Saffron adds aromatic definition to artichokes, keeping its vegetal flavor from tasting flat.
sage
Sage adds aromatic definition to artichokes, keeping its vegetal flavor from tasting flat.
salads
Salads complements artichokes's vegetal character with another green, earthy, sweet, or bitter note.
salt, kosher
Kosher salt works with artichokes by balancing its nutty, bittersweet vegetal flavor with contrast, richness, or freshness.
savory
Savory adds aromatic definition to artichokes, keeping its vegetal flavor from tasting flat.
shallots
Shallots works with artichokes by balancing its nutty, bittersweet vegetal flavor with contrast, richness, or freshness.
shellfish
Shellfish gives artichokes a savory partner with enough richness to make its green or nutty side stand out.
sherry, dry
Dry sherry works with artichokes by balancing its nutty, bittersweet vegetal flavor with contrast, richness, or freshness.
shrimp
Shrimp gives artichokes a savory partner with enough richness to make its green or nutty side stand out.
soy sauce
Soy sauce works with artichokes by balancing its nutty, bittersweet vegetal flavor with contrast, richness, or freshness.
spinach
Spinach complements artichokes's vegetal character with another green, earthy, sweet, or bitter note.
stock, chicken
Stock, chicken gives artichokes a savory partner with enough richness to make its green or nutty side stand out.
sugar
Sugar works with artichokes by balancing its nutty, bittersweet vegetal flavor with contrast, richness, or freshness.
tapenade
Tapenade works with artichokes by balancing its nutty, bittersweet vegetal flavor with contrast, richness, or freshness.
tarragon, fresh
Fresh tarragon adds aromatic definition to artichokes, keeping its vegetal flavor from tasting flat.
thyme, fresh
Fresh thyme adds aromatic definition to artichokes, keeping its vegetal flavor from tasting flat.
tomatoes
Tomatoes complements artichokes's vegetal character with another green, earthy, sweet, or bitter note.
truffles, black
Black truffles works with artichokes by balancing its nutty, bittersweet vegetal flavor with contrast, richness, or freshness.
tuna
Tuna gives artichokes a savory partner with enough richness to make its green or nutty side stand out.
vinaigrette
Vinaigrette brightens artichokes's nutty, bittersweet vegetal flavor, cutting through richness or bitterness so the dish feels lighter.
vinegar, balsamic
Balsamic vinegar brightens artichokes's nutty, bittersweet vegetal flavor, cutting through richness or bitterness so the dish feels lighter.
vinegar, rice
Vinegar, rice gives artichokes a neutral base that absorbs its flavor and turns it into a more substantial dish.
vinegar, sherry
Sherry vinegar works with artichokes by balancing its nutty, bittersweet vegetal flavor with contrast, richness, or freshness.
vinegar, white wine
Vinegar, white wine works with artichokes by balancing its nutty, bittersweet vegetal flavor with contrast, richness, or freshness.
walnuts
Walnuts adds crunch and toastiness to artichokes, echoing its nutty side while improving texture.
wine, dry white
Dry white wine works with artichokes by balancing its nutty, bittersweet vegetal flavor with contrast, richness, or freshness.
yogurt
Yogurt rounds artichokes's nutty, bittersweet vegetal flavor with fat and softness, which is why the pairing feels comfortable in gratins, sauces, and salads.
Anchovies works with artichokes by balancing its nutty, bittersweet vegetal flavor with contrast, richness, or freshness.
Arugula complements artichokes's vegetal character with another green, earthy, sweet, or bitter note.
Bacon gives artichokes a savory partner with enough richness to make its green or nutty side stand out.
Basil adds aromatic definition to artichokes, keeping its vegetal flavor from tasting flat.
Bay leaf adds aromatic definition to artichokes, keeping its vegetal flavor from tasting flat.
Beans, fava complements artichokes's vegetal character with another green, earthy, sweet, or bitter note.
Beets complements artichokes's vegetal character with another green, earthy, sweet, or bitter note.
Bell peppers adds aromatic definition to artichokes, keeping its vegetal flavor from tasting flat.
bread crumbs
Bread crumbs gives artichokes a neutral base that absorbs its flavor and turns it into a more substantial dish.
butter
Butter rounds artichokes's nutty, bittersweet vegetal flavor with fat and softness, which is why the pairing feels comfortable in gratins, sauces, and salads.
Capers brightens artichokes's nutty, bittersweet vegetal flavor, cutting through richness or bitterness so the dish feels lighter.
Carrots complements artichokes's vegetal character with another green, earthy, sweet, or bitter note.
Cashews adds crunch and toastiness to artichokes, echoing its nutty side while improving texture.
Celery complements artichokes's vegetal character with another green, earthy, sweet, or bitter note.
Cheese, emmental rounds artichokes's nutty, bittersweet vegetal flavor with fat and softness, which is why the pairing feels comfortable in gratins, sauces, and salads.
Goat cheese gives artichokes a savory partner with enough richness to make its green or nutty side stand out.
Gruyère rounds artichokes's nutty, bittersweet vegetal flavor with fat and softness, which is why the pairing feels comfortable in gratins, sauces, and salads.
Parmesan rounds artichokes's nutty, bittersweet vegetal flavor with fat and softness, which is why the pairing feels comfortable in gratins, sauces, and salads.
Chervil adds aromatic definition to artichokes, keeping its vegetal flavor from tasting flat.
Chicken gives artichokes a savory partner with enough richness to make its green or nutty side stand out.
Chives adds aromatic definition to artichokes, keeping its vegetal flavor from tasting flat.
Coriander adds aromatic definition to artichokes, keeping its vegetal flavor from tasting flat.
cream
Cream rounds artichokes's nutty, bittersweet vegetal flavor with fat and softness, which is why the pairing feels comfortable in gratins, sauces, and salads.
Crème fraîche rounds artichokes's nutty, bittersweet vegetal flavor with fat and softness, which is why the pairing feels comfortable in gratins, sauces, and salads.
eggs, yolk
Eggs, yolk works with artichokes by balancing its nutty, bittersweet vegetal flavor with contrast, richness, or freshness.
Eggs, hard-boiled carries artichokes's flavor and softens its sharper edges, especially in simple cooked preparations.
Garlic adds aromatic definition to artichokes, keeping its vegetal flavor from tasting flat.
Grapefruit works with artichokes by balancing its nutty, bittersweet vegetal flavor with contrast, richness, or freshness.
Ham gives artichokes a savory partner with enough richness to make its green or nutty side stand out.
Hazelnuts adds crunch and toastiness to artichokes, echoing its nutty side while improving texture.
hollandaise sauce
Hollandaise sauce rounds artichokes's nutty, bittersweet vegetal flavor with fat and softness, which is why the pairing feels comfortable in gratins, sauces, and salads.
Leeks complements artichokes's vegetal character with another green, earthy, sweet, or bitter note.
lemon, confit
Confit lemon works with artichokes by balancing its nutty, bittersweet vegetal flavor with contrast, richness, or freshness.
lemon, juice
Lemon juice works with artichokes by balancing its nutty, bittersweet vegetal flavor with contrast, richness, or freshness.
lemon, zest
Lemon zest works with artichokes by balancing its nutty, bittersweet vegetal flavor with contrast, richness, or freshness.
Lobster gives artichokes a savory partner with enough richness to make its green or nutty side stand out.
mayonnaise
Mayonnaise rounds artichokes's nutty, bittersweet vegetal flavor with fat and softness, which is why the pairing feels comfortable in gratins, sauces, and salads.
Mint adds aromatic definition to artichokes, keeping its vegetal flavor from tasting flat.
Mushrooms complements artichokes's vegetal character with another green, earthy, sweet, or bitter note.
mustard, dijon
Mustard, dijon brightens artichokes's nutty, bittersweet vegetal flavor, cutting through richness or bitterness so the dish feels lighter.
nuts, cashews
Nuts, cashews adds crunch and toastiness to artichokes, echoing its nutty side while improving texture.
nuts, hazelnuts
Nuts, hazelnuts adds crunch and toastiness to artichokes, echoing its nutty side while improving texture.
nuts, walnuts
Nuts, walnuts adds crunch and toastiness to artichokes, echoing its nutty side while improving texture.
Oil, hazelnut adds crunch and toastiness to artichokes, echoing its nutty side while improving texture.
Oil, peanut adds crunch and toastiness to artichokes, echoing its nutty side while improving texture.
Olive oil carries artichokes's flavor and softens its sharper edges, especially in simple cooked preparations.
olives, black
Black olives works with artichokes by balancing its nutty, bittersweet vegetal flavor with contrast, richness, or freshness.
olives, niçoise
Olives, niçoise works with artichokes by balancing its nutty, bittersweet vegetal flavor with contrast, richness, or freshness.
Onions complements artichokes's vegetal character with another green, earthy, sweet, or bitter note.
orange
Orange works with artichokes by balancing its nutty, bittersweet vegetal flavor with contrast, richness, or freshness.
Pancetta gives artichokes a savory partner with enough richness to make its green or nutty side stand out.
parsley, flat-leaf
Flat-leaf parsley adds aromatic definition to artichokes, keeping its vegetal flavor from tasting flat.
Black pepper adds aromatic definition to artichokes, keeping its vegetal flavor from tasting flat.
White pepper adds aromatic definition to artichokes, keeping its vegetal flavor from tasting flat.
pesto
Pesto works with artichokes by balancing its nutty, bittersweet vegetal flavor with contrast, richness, or freshness.
piquillo peppers
Piquillo peppers adds aromatic definition to artichokes, keeping its vegetal flavor from tasting flat.
Potatoes complements artichokes's vegetal character with another green, earthy, sweet, or bitter note.
Prosciutto gives artichokes a savory partner with enough richness to make its green or nutty side stand out.
Radicchio complements artichokes's vegetal character with another green, earthy, sweet, or bitter note.
red pepper flakes
Red pepper flakes adds aromatic definition to artichokes, keeping its vegetal flavor from tasting flat.
rice
Rice gives artichokes a neutral base that absorbs its flavor and turns it into a more substantial dish.
risotto
Risotto gives artichokes a neutral base that absorbs its flavor and turns it into a more substantial dish.
Rosemary adds aromatic definition to artichokes, keeping its vegetal flavor from tasting flat.
Saffron adds aromatic definition to artichokes, keeping its vegetal flavor from tasting flat.
Sage adds aromatic definition to artichokes, keeping its vegetal flavor from tasting flat.
salads
Salads complements artichokes's vegetal character with another green, earthy, sweet, or bitter note.
Kosher salt works with artichokes by balancing its nutty, bittersweet vegetal flavor with contrast, richness, or freshness.
Savory adds aromatic definition to artichokes, keeping its vegetal flavor from tasting flat.
Shallots works with artichokes by balancing its nutty, bittersweet vegetal flavor with contrast, richness, or freshness.
Shellfish gives artichokes a savory partner with enough richness to make its green or nutty side stand out.
sherry, dry
Dry sherry works with artichokes by balancing its nutty, bittersweet vegetal flavor with contrast, richness, or freshness.
Shrimp gives artichokes a savory partner with enough richness to make its green or nutty side stand out.
Soy sauce works with artichokes by balancing its nutty, bittersweet vegetal flavor with contrast, richness, or freshness.
Spinach complements artichokes's vegetal character with another green, earthy, sweet, or bitter note.
stock, chicken
Stock, chicken gives artichokes a savory partner with enough richness to make its green or nutty side stand out.
sugar
Sugar works with artichokes by balancing its nutty, bittersweet vegetal flavor with contrast, richness, or freshness.
tapenade
Tapenade works with artichokes by balancing its nutty, bittersweet vegetal flavor with contrast, richness, or freshness.
tarragon, fresh
Fresh tarragon adds aromatic definition to artichokes, keeping its vegetal flavor from tasting flat.
thyme, fresh
Fresh thyme adds aromatic definition to artichokes, keeping its vegetal flavor from tasting flat.
Tomatoes complements artichokes's vegetal character with another green, earthy, sweet, or bitter note.
Black truffles works with artichokes by balancing its nutty, bittersweet vegetal flavor with contrast, richness, or freshness.
Tuna gives artichokes a savory partner with enough richness to make its green or nutty side stand out.
vinaigrette
Vinaigrette brightens artichokes's nutty, bittersweet vegetal flavor, cutting through richness or bitterness so the dish feels lighter.
Balsamic vinegar brightens artichokes's nutty, bittersweet vegetal flavor, cutting through richness or bitterness so the dish feels lighter.
vinegar, rice
Vinegar, rice gives artichokes a neutral base that absorbs its flavor and turns it into a more substantial dish.
Sherry vinegar works with artichokes by balancing its nutty, bittersweet vegetal flavor with contrast, richness, or freshness.
Vinegar, white wine works with artichokes by balancing its nutty, bittersweet vegetal flavor with contrast, richness, or freshness.
Walnuts adds crunch and toastiness to artichokes, echoing its nutty side while improving texture.
wine, dry white
Dry white wine works with artichokes by balancing its nutty, bittersweet vegetal flavor with contrast, richness, or freshness.
Yogurt rounds artichokes's nutty, bittersweet vegetal flavor with fat and softness, which is why the pairing feels comfortable in gratins, sauces, and salads.