Artichokes, Jerusalem, Fried
Ingredients
Directions
Prepare
Pare and slice the artichokes into 1/8-inch thick slices.
Heat sufficient boiling oil or lard in a pan.
Fry and serve
Fry the artichokes until they are a rich brown, about 8 to 10 minutes.
Sprinkle a little coarse sea salt over them.
Pile the fried artichokes high on a dish and serve hot.
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
What each ingredient does
- Jerusalem artichokes
- Provide the main bulk, turning tender inside while the cut surfaces brown and crisp in the hot fat.
- Oil or lard
- Conducts heat for frying, crisping the outside and browning the slices quickly.
The step that matters
Frying until a rich brown. Slices must be fried in hot fat long enough to brown, since the browning reactions create flavour and crispness. Frying in cool fat or overcrowding the pan makes them greasy and pale.
“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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