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Artichoke Oroquettes

Artichoke Oroquettes are fried croquettes made from cooked artichoke bottoms, cream, egg yolks, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Artichoke and shallot share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and cooks put them together in 97 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Artichoke Oroquettes

Ingredients

Directions

Make the filling

  1. In a flat saucepan, melt the butter and lightly fry the chopped shallots.

  2. Add the cream or Allemande sauce and reduce it.

  3. Stir in the egg yolks, seasoning with salt, pepper, nutmeg, and parsley.

  4. Add the artichokes and bring to a gentle boil, then let cool.

Shape and coat

  1. Form the mixture into croquette shapes.

  2. Coat each croquette in fresh bread crumbs, dip in beaten eggs, and coat again in bread crumbs.

Fry and serve

  1. Fry in hot lard until golden brown and serve on a napkin, garnished with 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 + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together97 recipes

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

  2. Shallot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

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

  3. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  4. Nutmeg + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

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

  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

Artichoke bottoms
Provide the main bulk and tender texture of the croquette filling.
Cream or allemande sauce
Adds moisture and richness so the filling holds together softly.
Egg yolks
Bind the filling and set it as it heats, giving structure.
Butter
Adds fat and flavor to the shallots as they cook gently.
Shallots
Add a mild aromatic sweetness to the filling.
Bread crumbs
Form a crisp, golden coating that browns when fried.

The step that matters

Let the filling cool before shaping. A warm, loose filling is soft and sticky, so croquettes can break or slump during coating. Cooling lets the egg yolks and cream firm up enough to hold a shape before frying.

Swap the shallot

How well each one fits the dish's main ingredients (artichoke, butter, cream, egg, pepper, nutmeg, parsley):

  1. Spinachfits about as well
  2. Shallotthe original
  3. Chivefits about as well
  4. Leekfits less well

Fit is the average pairing score against artichoke, butter, cream, egg, pepper, nutmeg, parsley. 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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