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Artichoke Bottoms with Forcemeat

Artichoke bottoms stuffed with forcemeat, breaded, and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Artichoke Bottoms with Forcemeat

6 artichoke bottoms

Ingredients

Directions

Prepare

  1. Wipe the artichoke bottoms dry.

  2. Brush each bottom with egg yolk.

  3. Spread light forcemeat over the egg on each bottom.

  4. Stack another artichoke bottom on top of each.

Coat and fry

  1. Dip the stacked artichokes into egg yolk.

  2. Sprinkle fine bread crumbs over the tops.

  3. Fry in boiling lard until golden brown.

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. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  2. Artichoke + breadtop 15% of all pairs
    Smell alikemoderate
    Cooked together175 recipes

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

  3. Artichoke + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together633 recipes

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

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

What each ingredient does

Artichoke bottoms
Form the edible base and structure that holds the forcemeat.
Egg yolk
Acts as a binding glue so the bread crumbs adhere to the stacked artichokes.
Light forcemeat
Adds a soft, savory filling that stays moist between the artichoke layers.
Fine bread crumbs
Form a crisp outer crust that browns when fried.
Lard for frying
Conducts heat to cook the coating and promotes golden browning.

The step that matters

Fry in boiling lard until golden brown. The fat must be hot enough to crisp and brown the crumb coating quickly. If it is too cool, the crumbs absorb grease and turn soggy before browning, and the forcemeat inside may heat unevenly.

“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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