Artichoke Chips
Ingredients
Directions
Prepare
Wash, peel, and cut the artichokes into dice.
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 in front of the fire, sprinkle with salt, and serve.
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
Dry the diced artichokes thoroughly before frying. Any water left on the pieces turns to steam in hot fat, which causes spattering and slows browning, so the chips can end up soggy rather than crisp.
“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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