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Fried Artichokes

Fried artichokes are boiled, coated in a butter-flour-cream-egg sauce, then battered and fried.

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

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

  2. Boil the artichokes in salted water until tender.

Make the coating

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

  2. Soak the boiled artichokes in the sauce.

  3. Let them cool.

  4. Dip the cooled artichokes in batter.

Fry

  1. Fry until golden.

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
Form the main body of the dish, becoming tender when boiled before frying.
Melted butter
Adds richness and fat, helping the coating taste savoury and feel smooth.
Flour
Thickens the sauce so it clings to the artichokes.
Egg yolk
Helps bind the sauce and adds richness to the coating.
Batter for frying
Forms a crisp golden crust that browns in the hot oil.

The step that matters

Let them cool before dipping in batter. Cooled artichokes have a drier surface, so the batter adheres better and is less likely to slide off or soak up excess oil when fried.

“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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