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Artichokes, Fried

Fried artichokes coated in egg white and bread crumbs, served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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

  1. Pare the artichokes and boil them in salted water for about 15 minutes.

  2. Drain and cut them into slices about ¼ inch thick.

Coat and fry

  1. Dip the slices into the beaten egg white, then coat with grated bread.

  2. Fry in boiling oil or lard until nicely browned, about 8 minutes.

Serve

  1. Serve piled high on a dish.

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
Main ingredient that becomes tender through boiling and is then fried.
Egg white
Binds the grated bread to the artichoke slices so the coating stays on during frying.
Grated bread
Forms a crisp, golden coating that browns when fried.

The step that matters

Frying in hot oil or lard. The oil must be boiling so the coating crisps and browns quickly. If the fat is too cool, the coating absorbs oil, becomes greasy, and may fall off.

“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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