Artichoke Chips
Ingredients
Directions
Prepare
Wash, peel, and dice the artichokes.
Soak the diced artichokes in cold water for 1–2 minutes, then dry thoroughly.
Fry and serve
Heat enough boiling fat in a frying pan to cover the artichokes.
Fry the artichokes until golden brown.
Drain well and sprinkle with salt before serving.
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
What each ingredient does
- Artichokes
- Provide the main body of the chips, becoming tender inside while the outside crisps when fried.
The step that matters
Drying the artichokes thoroughly before frying. Water on the diced artichokes turns to steam in hot fat, causing spattering and softening the surface. Thorough drying lets the pieces crisp and brown instead.
“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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