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Artichokes Fried

Artichokes coated with eggs, flour, vinegar, salt, pepper, and oil, then fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Artichokes Fried

Ingredients

Directions

Prepare

  1. Prepare the artichokes by removing the outer leaves and cutting them into small pieces.

  2. Wash the artichokes in a mixture of water and vinegar.

Make the batter

  1. In a deep dish, combine the artichokes with salt, pepper, eggs, vinegar, flour, and oil. Mix well to incorporate.

  2. Heat a frying pan, then remove it from the heat and add the artichoke mixture one piece at a time, ensuring they do not stick together.

Fry and serve

  1. Return the pan to the heat and cook, shaking often, until the artichokes are golden brown.

  2. Drain the cooked artichokes and prepare parsley in a colander.

  3. Once the parsley dries, remove it and drain on a cloth.

  4. Serve the artichokes garnished with parsley.

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

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

  2. Artichoke + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together524 recipes

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

  3. Artichoke + flourtop 6% of all pairs
    Smell alikestrong
    Cooked together466 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: nonanal (fat, citrus).

  5. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Artichokes
Form the main body of the dish, becoming tender inside while the coating crisps.
Eggs
Bind the artichoke pieces together and help the coating set when fried.
Flour
Absorbs moisture and helps form a coating that browns and crisps in the pan.
Oil
Conducts heat during frying and promotes golden browning of the coating.

The step that matters

Adding the artichoke mixture to the pan off the heat. Pieces added to a hot pan set on contact, so adding them off the heat and one at a time keeps them from fusing into a single clump. Returning the pan to heat then lets the coating brown evenly.

Swap the parsley

How well each one fits the dish's main ingredients (artichoke, vinegar, pepper, egg, flour):

  1. Capersfits better
  2. Tarragonfits better
  3. Parsleythe original
  4. Turmericfits about as well

Fit is the average pairing score against artichoke, vinegar, pepper, egg, flour. 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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