Why it works: Jerusalem artichoke and lemon share more aroma than cooks usually use. They rank in the top 6% of all ingredient pairs, and cooks put them together in 72 recipes. Both carry coumarin, which smells sweet, hay. The science ↓
Artichoke Chips
Ingredients
Directions
Peel the Jerusalem artichokes and cut them into very thin slices.
Soak the slices in salted water flavored with lemon juice for about an hour.
Drain and dry the slices.
Fry a few slices at a time in very hot deep fat until golden.
Drain on a basket or napkin and sprinkle with fine salt.
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.
-
Jerusalem artichoke + lemontop 6% of all pairsSmell alikestrongCooked together72 recipes
Shared aroma: coumarin (sweet, hay).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
You might also like
Fritters56 recipes
Crisp Crackers7 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.