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Fried Artichokes

Fried artichokes coated in egg and flour, served with tartar sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Artichoke and flour match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 466 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Fried Artichokes

Ingredients

Directions

Prepare

  1. Boil and drain the artichokes.

  2. Place them in a bowl, sprinkle with vinegar, and dust with coarse sea salt and black pepper. Let sit for 1 hour.

  3. In a bowl, beat the egg lightly and add warm water.

Fry and serve

  1. Dip the artichokes first in the egg mixture, then coat with flour.

  2. Fry the artichokes in hot fat until golden brown.

  3. Serve with sauce Tartare.

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: nonanal (fat, citrus).

  3. Vinegar + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

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

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Artichoke + saucetop 16% of all pairs
    Smell alikemoderate
    Cooked together462 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Egg and flour barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Artichokes
Main vegetable that is cooked and then fried in a crisp coating.
Egg
Binds the flour coating to the artichokes so it adheres during frying.
Flour
Forms a dry coating that turns crisp and golden when fried.
Vinegar
Adds acidity that brightens the mild flavor of the artichokes.

The step that matters

Fry the artichokes in hot fat until golden brown. If the fat is not hot enough, the coating absorbs oil and turns greasy instead of crisp. Frying at high heat quickly sets the flour and egg crust, so the artichokes stay tender inside while the outside browns.

“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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