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Fried Artichokes

Fried artichokes are boiled artichoke bottoms coated in flour, egg yolk, and milk, then fried in lard or dripping.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Artichoke and flour match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 466 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Fried Artichokes

Ingredients

Directions

Prepare the artichokes

  1. Trim the artichokes.

  2. Boil the artichokes in salted water with lemon juice to keep them white.

  3. Once tender, remove them from the water.

  4. Take out the chokes and divide the bottoms.

Fry and serve

  1. Dip each piece into the batter made from flour, egg yolk, and milk.

  2. Fry the artichoke pieces in hot lard or dripping for 5 to 7 minutes.

  3. Garnish with crisped parsley.

  4. Serve with melted butter.

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 + flourtop 6% of all pairs
    Smell alikestrong
    Cooked together466 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

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

Flour and milk barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

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 vegetable base that the batter coats and the frying cooks.
Flour
Forms the batter that coats the artichoke pieces and crisps when fried.
Egg yolk
Enriches the batter and helps it cling and set around the artichoke.
Milk
Thins the flour and egg yolk into a batter with a smooth coating consistency.
Lard or dripping (in the method)
Frying fat that browns the batter and transfers heat to crisp the coating.

The step that matters

Dip each piece into the batter made from flour, egg yolk, and milk.. The coating must be even and not too thick or thin, so it clings during frying and fries to a crisp, golden shell rather than falling off or turning greasy.

“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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