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Breaded Artichokes

Breaded Artichokes are Jerusalem or canned artichokes coated in egg and breadcrumbs and fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Jerusalem artichoke and milk work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 138 recipes. Both carry 2-methylbutyraldehyde, which smells malty, chocolate. The science ↓

Breaded Artichokes

Ingredients

Directions

Prepare

  1. Cook the Jerusalem artichokes and cut them into uniform pieces, or use canned artichokes.

  2. Beat the egg slightly and mix in the milk or water.

Bread and fry

  1. Dip the artichoke pieces in the egg mixture, then coat them in breadcrumbs.

  2. Fry in hot oil until golden brown.

  3. Drain on paper towels before serving.

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. Jerusalem artichoke + milktop 17% of all pairs
    Smell alikemoderate
    Cooked together138 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

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

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

  3. Jerusalem artichoke + eggtop 32% of all pairs
    Smell alikemoderate
    Cooked together86 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

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

What each ingredient does

Egg
Binds the breadcrumb coating to the artichoke pieces and helps it set when fried.
Breadcrumbs
Form a crisp, golden coating that browns in hot oil.
Milk or water
Thins the egg so it coats the artichokes evenly.
Jerusalem artichokes
Provide the main body of the dish, with a tender interior under the crust.

The step that matters

Frying in hot oil. If the oil is not hot enough, the coating absorbs oil and turns greasy before it browns. Hot oil sets the egg and crumbs quickly, giving a crisp, evenly golden crust while the artichoke heats through.

Swap the jerusalem artichoke

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

  1. Asparagusfits better
  2. Potatofits better
  3. Capsicumfits better
  4. Jerusalem artichokethe original

Fit is the average pairing score against egg, milk. 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.

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