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Fried Artichokes

Fried artichokes coated in beaten eggs and sautéed in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Artichoke and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 1,170 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Fried Artichokes

Oven, in the book's wordsA hot oven

Ingredients

Directions

Prepare the artichokes

  1. Boil the artichokes until nearly tender.

  2. Pull out the leaves and cut off the stalks, leaving only the centers.

Coat and fry

  1. Beat the eggs well.

  2. Dip the artichokes in the beaten eggs.

  3. Sprinkle pepper and salt over them.

  4. Melt the butter in a frying pan.

  5. Fry the artichokes until they are a nice brown.

Serve

  1. Serve with melted butter separately.

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

    Shared aroma: nonanal (fat, citrus).

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

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

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

    Shared aroma: decanal (soap, orange peel).

  4. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  5. 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

Artichokes
Provide the main body of the dish, becoming tender from boiling before frying.
Eggs
Form a binding coat that helps the artichoke centers hold together and brown in the pan.
Butter
Conducts heat for frying and adds richness and browning flavor to the centers.

The step that matters

Fry the artichokes until they are a nice brown. Frying over moderate heat gives the egg coating time to set and brown through the Maillard reaction, which creates flavor and color. Too little heat leaves the coating pale and greasy, while too much browns the outside before the artichoke warms 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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