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Artichokes D LA Barigoule

Artichokes stuffed with mushrooms, truffles, sausage, and herbs, then fried in butter or batter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Artichoke and chive share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and cooks put them together in 59 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Artichokes D LA Barigoule

Ingredients

Directions

Prepare the artichokes

  1. Boil the artichokes.

  2. Remove some leaves from the boiled artichokes.

Make and stuff the filling

  1. Make a filling with mushrooms, truffles, garlic, parsley, chives, sausage meat, pepper, and nutmeg.

  2. Stuff each artichoke with the filling.

Fry and serve

  1. Heat butter in a frying pan.

  2. Fry the stuffed artichokes slowly until done.

  3. Mix eggs, cream, flour, salt, and pepper to make a batter.

  4. Fry the stuffed artichokes in the batter.

  5. Serve the artichokes on a bed of fried parsley.

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 + chivetop 1% of all pairs
    Smell alikestrong
    Cooked together59 recipes

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

  2. Garlic + chivetop 1% of all pairs
    Smell alikestrong
    Cooked together1,149 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Artichoke + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together600 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Parsley + chivetop 3% of all pairs
    Smell alikestrong
    Cooked together2,150 recipes

    Shared aroma: coumarin (sweet, hay).

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

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

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

What each ingredient does

Eggs
Bind the batter and help it set into a coating around the artichokes.
Flour
Thickens the batter so it clings to the artichokes when fried.
Cream
Adds moisture and richness to the batter, keeping the coating tender.
Butter
Provides fat for frying, adding flavour and helping the surface brown.
Sausage meat
Adds savoury flavour and fat to the filling as it cooks.
Mushrooms
Add moisture and earthy flavour to the filling.

The step that matters

Fry the stuffed artichokes slowly until done. Slow frying lets the heat reach the filling through the artichoke without scorching the butter or the batter. Too high a heat can brown the outside before the sausage and filling are fully cooked.

Swap the clove

How well each one fits the dish's main ingredients (artichoke, mushroom, truffle, garlic, parsley, chive, meat):

  1. Capersfits better
  2. Thymefits better
  3. Marjoramfits better
  4. Clovethe original

Fit is the average pairing score against artichoke, mushroom, truffle, garlic, parsley, chive, meat. 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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