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Fried Artichokes

Fried artichokes are boiled globe artichokes coated in egg and breadcrumbs, then fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Artichoke and butter work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 893 recipes. Both carry trans-2-hexenal, which smells green, leafy. The science ↓

Fried Artichokes

Ingredients

Directions

Prepare

  1. Boil the globe artichokes until tender.

  2. Remove the chokes.

  3. Cut the bottoms into desired sizes.

Coat and fry

  1. Dip the artichoke pieces in beaten eggs, then coat with breadcrumbs.

  2. Fry in butter or drippings until golden brown.

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 + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together893 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  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

Globe artichokes
Provide the main tender vegetable base that the frying turns into the dish.
Eggs
Bind the breadcrumbs to the artichoke pieces so the coating adheres during frying.
Breadcrumbs
Form a crisp outer coating that browns when fried.
Butter or drippings
Conduct heat for frying and add richness and browning to the coating.

The step that matters

Fry in butter or drippings until golden brown. Frying at a steady heat browns the breadcrumb coating before the artichoke heats through and the coating absorbs too much fat. Pieces should be well dried after boiling so the coating sticks and crisps instead of steaming.

“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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