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Artichokes, Fried

Fried artichokes prepared by boiling, battering, and deep‑frying, served with parsley garnish and white sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Artichoke and flour match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 466 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Artichokes, Fried

Ingredients

Directions

Prepare the artichokes

  1. Trim the artichokes.

  2. Boil the artichokes until tender, about 25 to 30 minutes.

  3. Remove the fibrous internal part, called the choke.

  4. Cut the bottoms of the artichokes into 3 or 4 pieces.

Make the batter

  1. Mix the flour, salt, salad oil, milk, and egg yolk until smooth and let it stand.

  2. Beat the egg white to stiff peaks.

  3. Gently fold the beaten egg white into the batter.

Fry and serve

  1. Heat a deep pan of oil until boiling.

  2. Dip the artichoke pieces into the batter.

  3. Carefully drop the battered artichoke pieces into the hot oil.

  4. Fry until light brown, about 5 to 7 minutes.

  5. Garnish with fried parsley.

  6. Serve with white 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. Artichoke + flourtop 6% of all pairs
    Smell alikestrong
    Cooked together466 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

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

Flour and milk barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

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 when boiled before frying.
Flour
Forms the structure of the batter that coats and crisps around the artichoke pieces.
Egg
Egg white whipped to stiff peaks lightens the batter and helps it puff when fried.
Milk
Adds moisture to the batter so it coats the artichoke pieces evenly.
Salad oil
Adds fat to the batter, promoting a tender interior and golden browning.

The step that matters

Folding the beaten egg white into the batter. Folding gently keeps the air in the whipped egg white. Stirring it in vigorously deflates the foam, leaving a dense batter that fries heavier and less crisp.

“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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