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Artichoak Bottoms W Ith Forcemeat

A dish of boiled artichoke bottoms stuffed with forcemeat, coated in egg yolk and breadcrumbs, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Artichoke and parsley match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 524 recipes. Both carry trans-2-hexenal, which smells green, leafy. The science ↓

Artichoak Bottoms W Ith Forcemeat

Ingredients

Directions

Prepare

  1. Wipe the artichoke bottoms dry and coat them with egg yolk.

  2. Spread some light forcemeat over the egg yolk, then place another artichoke bottom on top.

  3. Dip each double artichoke bottom into the egg yolk and sprinkle with fine bread crumbs.

Fry and serve

  1. Fry them in boiling lard until they are brown.

  2. Drain them and serve with fried parsley around or with some good cullis underneath.

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 + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together524 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Artichoke + breadtop 15% of all pairs
    Smell alikemoderate
    Cooked together175 recipes

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

  4. Bread + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together8,588 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Egg + parsleytop 21% of all pairs
    Smell alikemoderate
    Cooked together18,765 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Artichoke bottoms
Form the main body of the dish, providing the tender base that holds the filling.
Egg yolk
Acts as a binding glue so the bread crumbs adhere to the artichoke.
Light forcemeat
Supplies a soft, savoury filling between the two artichoke bottoms.
Fine bread crumbs
Form a crisp, golden coating that browns when fried.
Boiling lard
Conducts heat quickly to crisp and brown the crumb coating.

The step that matters

Fry in boiling lard until brown. The lard must be hot enough to brown the crumb coating quickly. If it is too cool, the crumbs absorb fat and turn greasy before they colour, while the filling warms through slowly.

Swap the parsley

How well each one fits the dish's main ingredients (artichoke, egg, bread):

  1. Capersfits better
  2. Nutmegfits about as well
  3. Parsleythe original
  4. Tarragonfits about as well

Fit is the average pairing score against artichoke, egg, bread. 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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