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Fried Artichoke Bottoms

Fried artichoke bottoms coated in batter or breadcrumbs and fried until golden.

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 ↓

Fried Artichoke Bottoms

Ingredients

Directions

Prepare

  1. Partly boil the artichoke bottoms and drain them.

Coat

  1. Dip the bottoms in batter, or first flour them, then dip in egg yolk and coat with breadcrumbs.

Fry and serve

  1. Fry in a pan of boiling fat or oil until golden brown.

  2. Sprinkle lightly with fine salt and serve on a napkin or dish-paper.

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

    Shared aroma: isobutyraldehyde (malty, green).

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

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

Flour and egg barely smell alike, yet cooks put them together in 106,462 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

Artichoke bottoms
Provide the main body of the dish, becoming tender inside while the coating crisps.
Batter or flour
Forms a base layer that helps the egg yolk and breadcrumbs adhere to the artichoke.
Egg yolk
Binds the breadcrumbs to the coating so they stay on during frying.
Breadcrumbs
Form a crisp, golden outer crust when fried.

The step that matters

Fry in boiling fat or oil until golden brown. The fat must be hot enough to crisp and brown the breadcrumb coating quickly. If it is too cool, the coating absorbs more oil and turns greasy before the outside browns.

“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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