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Artichokes À LA Barigoule

Artichokes stuffed with mushrooms, truffles, sausage, and herbs, then fried or batter‑fried, served on fried parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 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 À LA Barigoule

Ingredients

Directions

Prepare the artichokes

  1. Boil the artichokes and remove some of the leaves.

Make and stuff the filling

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

  2. Stuff the filling into each artichoke.

Fry and serve

  1. Heat a frying pan and fry the artichokes slowly until cooked.

  2. Alternatively, prepare a batter with eggs, cream, flour, salt, and pepper, and fry the artichokes in it.

  3. 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

Artichokes
Form the main body that holds the filling and cooks until tender.
Sausage meat
Adds richness and savoury body to the filling as it cooks.
Mushrooms
Add moisture and earthy savouriness to the filling.
Eggs
Bind the batter and help it set and crisp when fried.
Cream
Adds fat and moisture to the batter for a tender coating.
Flour
Provides structure to the batter so it coats and holds during frying.

The step that matters

Fry the artichokes slowly. Slow frying lets the artichoke heart cook through to tender before the outside browns too deeply. High heat can scorch the coating or leave the filling raw in the centre.

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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