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Artichokes, Fried

Fried artichokes coated in beaten egg white and bread crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Artichokes, Fried

Ingredients

Directions

Prepare the artichokes

  1. Remove the outer leaves from the artichokes and cut off the stalk.

  2. Clean the artichokes thoroughly and cut them into small pieces.

Coat and fry

  1. Dip the pieces in beaten egg white.

  2. Roll the dipped pieces in bread crumbs.

  3. Fry in hot oil until light 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

Artichokes
Provide the main tender filling that becomes the body of the fried piece.
Beaten egg white
Acts as a binder so the bread crumbs stick to the artichoke pieces.
Bread crumbs
Form a crisp, golden coating that browns in the hot oil.

The step that matters

Frying in hot oil. If the oil is not hot enough, the coating absorbs oil and turns greasy instead of crisp. Hot oil sets the egg white and browns the crumbs quickly, so the pieces stay crisp inside the coating.

“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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