Skip to main content
Main

Artichoke Fritters

A fried pastry dish filled with a buttery artichoke mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Artichoke Fritters

Ingredients

Directions

Make the filling

  1. Melt the butter in a saucepan.

  2. Add the diced artichokes, milk, parsley, salt, and white pepper.

  3. Stir until the sauce thickens.

  4. Remove the saucepan from heat.

  5. Add the lemon juice.

Assemble the fritters

  1. Roll out the puff pastry thinly.

  2. Cut the puff pastry into rounds.

  3. Place a tablespoon of the artichoke mixture on half the rounds.

  4. Cover each filled round with another round.

  5. Pinch the edges to seal.

Fry and serve

  1. Fry the fritters in hot oil until golden brown.

  2. Drain the fritters on paper towels.

  3. Serve immediately on a napkin-lined dish.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Artichoke + lemontop 2% of all pairs
    Smell alikestrong
    Cooked together636 recipes

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

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

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

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

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

  5. Parsley + white peppertop 14% of all pairs
    Smell alikelow
    Cooked together1,451 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

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

What each ingredient does

Artichoke hearts
Provide the main filling and bulk, with a tender, slightly fibrous texture.
Butter
Adds richness and flavour to the sauce that binds the filling.
Milk
Forms the liquid base of the sauce, adding creaminess as it thickens.
Egg yolks
Thicken the sauce and add richness through their emulsifying proteins.
Puff pastry
Forms the crisp, flaky outer shell that puffs and browns when fried.

The step that matters

Remove the saucepan from heat before adding the lemon juice. Egg yolks are listed in the ingredients but not in the steps, so the filling is thickened by heat alone; the sauce should be stirred until it thickens and then taken off the heat so it does not scorch or split, and the lemon juice is added off the heat to keep its brightness.

Swap the white pepper

How well each one fits the dish's main ingredients (butter, artichoke, milk, parsley, egg, lemon):

  1. Capersfits better
  2. Tarragonfits better
  3. Thymefits better
  4. White pepperthe original

Fit is the average pairing score against butter, artichoke, milk, parsley, egg, lemon. 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.

More artichoke fritters recipes

Jerusalem 3 See all 4 →

You might also like

Lemon SauceLemon Sauce236 recipesArtichoke SoupArtichoke Soup55 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes