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Artichokes, Fried

A savory dish of artichokes sautéed with onion, celery, butter, stock, and milk, seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Celery and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 16,012 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Artichokes, Fried

Ingredients

Directions

Prepare

  1. Wash the artichokes and soak them in a basin of water with vinegar to keep them white.

  2. Slice the onions, celery, and artichokes.

Make the soup

  1. Heat the butter in a saucepan and fry the vegetables for 10 to 15 minutes without browning.

  2. Pour in the stock and boil until the vegetables are tender.

  3. Rub the mixture through a fine sieve back into the saucepan.

  4. Add the milk and season with salt and pepper, then bring to a boil.

  5. If a thicker soup is desired, blend cornflour with a little milk or stock and add it a few minutes before serving.

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. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

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

  2. Artichoke + celerytop 7% of all pairs
    Smell alikestrong
    Cooked together183 recipes

    Shared aroma: nonanal (fat, citrus).

  3. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Onion + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, 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

Artichokes
Form the main body of the soup and give it its distinctive flavour.
Butter
Fat that softens the vegetables gently and carries flavour without browning.
Milk
Adds creaminess and mellows the soup's texture.
Cornflour
Starch that thickens the soup when blended in and heated.

The step that matters

Frying the vegetables without browning. Browning adds bitter, toasted flavours that clash with the delicate artichoke taste. Keeping the heat gentle lets the vegetables soften and release their sweetness instead.

Swap the onion

How well each one fits the dish's main ingredients (artichoke, vinegar, celery, butter, milk, pepper):

  1. Mustardfits better
  2. Capsicumfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against artichoke, vinegar, celery, butter, milk, pepper. 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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