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Fried Artichokes

Fried artichokes prepared by boiling, coating in sauce, then battering and frying.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 Artichokes

Ingredients

Directions

Prepare the artichokes

  1. Cut artichokes into quarters and remove the choke and leaves.

  2. Boil artichokes in salted water until tender.

Make the sauce and coat

  1. In a bowl, mix melted butter, flour, cream, and egg yolk to make a sauce.

  2. Soak the boiled artichokes in the sauce and let them cool.

Fry and serve

  1. Dip the artichokes in batter and fry until golden brown.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

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

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Small tender artichokes
Provide the main vegetable, which becomes tender when boiled and crisp-coated when fried.
Melted butter
Adds richness and fat that carries flavour through the sauce.
Flour
Thickens the sauce so it clings to the artichokes.
Egg yolk
Emulsifies and enriches the sauce, giving it a smooth, thick body.
Batter for frying
Forms a crisp coating that browns in the hot fat.

The step that matters

Let the artichokes cool in the sauce. Soaking the boiled artichokes in the sauce and letting them cool lets the sauce cling and set. Dipping the cooled pieces in batter then gives an even coating that fries to a crisp, golden layer rather than sliding off or going soggy.

“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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