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Artichokes, Fried

Fried artichoke slices prepared by boiling, coating with egg white and bread crumbs, then frying until browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Artichokes, Fried

Ingredients

Directions

Prepare

  1. Pare the artichokes and boil them in salted water for about 15 minutes.

  2. Drain and cut them into slices about ¼ inch thick.

Coat and fry

  1. Dip the slices into the beaten egg white.

  2. Sprinkle finely grated bread over the slices.

  3. Fry in boiling oil or lard until nicely browned, about 8 minutes.

Serve

  1. Serve piled high on a dish.

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. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  2. Artichoke + breadtop 15% of all pairs
    Smell alikemoderate
    Cooked together175 recipes

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

  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

Artichokes
Form the main body of the dish, becoming tender when boiled before frying.
Egg white
Acts as a binder so the breadcrumbs stick to the artichoke slices.
Finely grated bread
Forms a crisp coating that browns during frying.
Oil or lard
Fries the coating, driving off moisture and producing browning and crispness.

The step that matters

Frying in boiling oil or lard until nicely browned. The oil must be hot enough for the coating to crisp and brown quickly. If it is too cool, the breadcrumb coating absorbs oil and turns greasy instead of 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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