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Fried Artichokes, Italian Style

Fried artichokes seasoned with salt, pepper, lemon, and olive oil, dusted in flour, dipped in eggs, and fried in clarified butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Fried Artichokes, Italian Style

Ingredients

Directions

Prepare

  1. Prepare the artichokes as directed in the previous recipe.

  2. Place the dried artichokes in a bowl and season with salt, pepper, lemon juice, and olive oil.

  3. Let the mixture macerate for 30 minutes.

  4. Drain the artichokes on a strainer.

Fry and serve

  1. Dust each piece with flour, then dip in the beaten eggs.

  2. Fry the artichokes in clarified butter until golden.

  3. Serve on a napkin, garnished with fried parsley, alongside Brown Italian sauce.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Artichoke + lemontop 2% of all pairs
    Smell alikestrong
    Cooked together636 recipes

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

  4. Artichoke + olivetop 2% of all pairs
    Smell alikestrong
    Cooked together745 recipes

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

  5. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Artichokes
Main vegetable; becomes tender and mildly sweet as it cooks in the frying fat.
Flour
Dry coating that helps the egg adhere and forms a crisp, golden crust when fried.
Eggs
Binds the flour coating to the artichokes and helps the crust set and brown.
Lemon juice
Adds acidity that brightens the flavour and helps balance the richness of the frying fat.
Olive oil
Adds fat and flavour to the marinade, carrying seasoning onto the artichoke pieces.
Clarified butter
Frying fat that browns the coating and adds rich, nutty flavour.

The step that matters

Frying in clarified butter until golden. Clarified butter has no milk solids to burn, so it can reach frying heat and brown the coating evenly. Too little heat makes the crust greasy and soft, while excess heat browns the outside before the artichokes cook through.

“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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