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Fried Artichokes

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Artichoke and butter work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 893 recipes. Both carry trans-2-hexenal, which smells green, leafy. The science ↓

Fried Artichokes

Ingredients

Directions

  1. Cut off the stems of the artichokes and remove the green outer leaves.

  2. Cut the artichokes into quarters, eighths, or sixteenths, depending on their size, and remove the choke.

  3. Cook the artichokes in boiling water with a little coarse sea salt until tender.

  4. Drain the artichokes well.

  5. Dip each artichoke piece into the batter for frying.

  6. Fry the artichokes in very hot butter or oil until golden brown.

  7. Drain the fried artichokes and arrange them in a pyramid shape on a serving plate.

  8. Sprinkle with fine salt and serve.

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 + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together893 recipes

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

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

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