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Jerusalem Artichokes

Jerusalem artichokes boiled or fried, served with butter or breaded and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Jerusalem Artichokes

Ingredients

Directions

Prepare and boil

  1. Wash the artichokes and peel them quickly.

  2. Place them in a saucepan of cold water or a mixture of milk and water.

  3. Boil until tender, about 15 to 25 minutes, adding a little salt halfway through.

  4. Remove them immediately once tender to prevent discoloration.

Serve or fry

  1. Serve with melted butter.

  2. To fry, boil artichokes for 8 to 12 minutes, then drain and cool.

  3. Dip in beaten eggs and coat with bread crumbs.

  4. Fry until light brown, drain, and serve hot.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Jerusalem artichoke + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together51 recipes

    Shared aroma: ethyl decanoate (grape, waxy).

  5. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Jerusalem artichokes
Provide the starchy, tender vegetable that becomes soft and mild when boiled.
Beaten eggs
Bind the bread crumb coating so it adheres to the artichokes during frying.
Fine bread crumbs
Form a crisp, golden crust that browns when fried.
Butter
Adds richness and flavour when melted over the cooked artichokes.

The step that matters

Remove them immediately once tender. Jerusalem artichokes discolour quickly when overcooked or left in hot water, so lifting them out as soon as they are tender keeps their colour and texture pleasing.

Swap the jerusalem artichoke

How well each one fits the dish's main ingredients (milk, butter, egg, bread):

  1. Potatofits better
  2. Asparagusfits better
  3. Leekfits better
  4. Jerusalem artichokethe original

Fit is the average pairing score against milk, butter, egg, bread. 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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