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Artichokes, Fried

Fried artichokes coated in egg and flour batter, served with fried parsley garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Artichokes, Fried

Ingredients

Directions

Prepare

  1. Wash and trim the artichokes, then cut them into thin slices.

  2. Place the slices in a bowl of water with vinegar to preserve their color.

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

Batter and fry

  1. In a bowl, mix the eggs, oil, and flour to make a batter.

  2. Add the artichoke slices to the batter and stir gently until well coated.

  3. Heat the oil in a pan and fry the artichokes gently until browned and cooked through, about 15 minutes.

  4. Drain the fried artichokes on a napkin and garnish 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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Artichoke + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together524 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: nonanal (fat, citrus).

  5. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Artichokes
Form the main body of the dish, becoming tender when cooked through.
Eggs
Bind the batter so it coats the artichoke slices and sets into a crisp layer when fried.
Flour
Thickens the egg and oil mixture into a batter that clings to the slices and helps them brown.
Vinegar
Acidic water bath that helps the artichoke slices keep their color before frying.

The step that matters

Frying the battered artichokes. Frying gently lets the batter set and brown while the artichoke inside cooks through. Oil that is too hot can scorch the coating before the centre is tender, while oil that is too cool makes the batter soak up grease and turn heavy.

Swap the parsley

How well each one fits the dish's main ingredients (artichoke, vinegar, pepper, egg, flour):

  1. Capersfits better
  2. Tarragonfits better
  3. Parsleythe original
  4. Turmericfits about as well

Fit is the average pairing score against artichoke, vinegar, pepper, egg, flour. 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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