Skip to main content
Main

Artichokes Fried

Fried artichokes prepared by blanching, pickling, battering, and frying in lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Artichoke and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 1,170 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Artichokes Fried

Ingredients

Directions

Prepare

  1. Divide the artichokes into four parts.

  2. Trim the leaves.

  3. Remove the chokes.

  4. Blanch the artichokes in scalding water until nearly tender.

  5. Drain the artichokes.

  6. Mix oil, vinegar, pepper, and salt to make a pickle.

  7. Let the artichokes soak in the pickle for two hours.

Fry and serve

  1. Dip the artichokes into the rich batter.

  2. Fry the artichokes in boiling lard until golden brown.

  3. Serve on a napkin.

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 + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together1,170 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Vinegar + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Artichoke + vinegartop 17% of all pairs
    Smell alikemoderate
    Cooked together381 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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, which becomes tender when blanched and fried.
Rich batter
Forms a crisp coating that fries to a golden, crunchy shell around the artichoke.
Oil
Carries the flavour of the pickle and moistens the artichokes during the soak.
Vinegar
Adds acidity to the pickle, sharpening the flavour of the artichokes.

The step that matters

Fry the artichokes in boiling lard until golden brown. The lard must be hot enough to crisp the batter quickly. If the fat is too cool, the coating absorbs oil and turns greasy instead of crisp, and the artichokes can overcook before browning.

“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.

You might also like

Artichoke SoupArtichoke Soup55 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes