Skip to main content
Main

Fried Artichokes

Fried artichokes coated in egg, oil, and flour, then fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

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

  1. Remove the leaves from the artichokes and slice them thinly.

  2. Soak the slices in a basin with vinegar and water to whiten them.

  3. Drain the water and season the artichokes with salt and pepper.

Make the batter

  1. In a bowl, beat the eggs, then add oil and flour, mixing thoroughly.

  2. Pour the mixture over the artichokes, stirring gently to coat them.

Fry and serve

  1. Fry the artichokes gently until they are a light golden color.

  2. Drain on blotting paper and serve garnished with 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 + flourtop 6% of all pairs
    Smell alikestrong
    Cooked together466 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Artichoke + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together1,170 recipes

    Shared aroma: nonanal (fat, citrus).

  3. Pepper + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Artichoke + vinegartop 17% of all pairs
    Smell alikemoderate
    Cooked together381 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Egg and flour barely smell alike, yet cooks put them together in 106,462 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 body of the dish, and the slices are what the batter coats and fries.
Eggs
Bind the batter together and help it set and coat the artichoke slices during frying.
Flour
Thickens the batter so it clings to the artichoke slices and crisps when fried.
Oil
Carries heat into the batter and gives the coating its golden color and fried texture.

The step that matters

Frying gently. Frying over low-to-moderate heat lets the batter cook through and turn a light golden color before it darkens. Too much heat browns the outside while the artichoke inside stays underdone.

“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.

You might also like

Artichoke SoupArtichoke Soup55 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes