Skip to main content
Main

Fried Artichokes

Fried artichokes are boiled, coated in egg and breadcrumbs, then fried until light brown.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Fried Artichokes

Ingredients

Directions

Prepare

  1. Boil artichokes for 8 to 10 minutes.

  2. Lift out and drain on a sieve; let cool.

Bread and fry

  1. Dip artichokes into beaten eggs.

  2. Cover with fine bread crumbs.

  3. Fry in hot oil until light brown.

Serve

  1. Drain and pile in a hot dish; serve quickly.

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

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

  2. Artichoke + breadtop 15% of all pairs
    Smell alikemoderate
    Cooked together175 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Artichoke + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together633 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Eggs
Bind the bread crumbs to the artichokes so the coating holds during frying.
Fine bread crumbs
Form a crisp, golden coating that browns in the hot oil.
Artichokes
Provide the tender interior that the crisp coating surrounds.

The step that matters

Fry in hot oil until light brown. Oil that is not hot enough lets the coating soak up grease and turn heavy, while oil that is too hot browns the crumbs before the artichoke heats through. Holding the oil at a steady frying temperature gives a crisp, evenly colored coating.

“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.

You might also like

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesArtichoke SoupArtichoke Soup55 recipes