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Artichokes with Brown Sauce

Fried Jerusalem artichokes coated in egg and crumbs served with brown sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Artichokes with Brown Sauce

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare

  1. Parboil the Jerusalem artichokes and cut them as desired. Let them cool.

Coat and fry

  1. Roll the artichokes in beaten egg and then in fine crumbs or crushed vermicelli.

  2. Fry the coated artichokes until golden brown and crisp.

Serve

  1. Place the fried artichokes on a dish and garnish with fried parsley.

  2. Serve with a good brown sauce.

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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Jerusalem artichoke + nutmegtop 4% of all pairs
    Smell alikestrong
    Cooked together48 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Jerusalem artichoke + flourtop 6% of all pairs
    Smell alikestrong
    Cooked together116 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Jerusalem artichoke + lemontop 6% of all pairs
    Smell alikestrong
    Cooked together72 recipes

    Shared aroma: coumarin (sweet, hay).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Jerusalem artichokes
Provide the main body of the dish, becoming tender inside after parboiling.
Beaten egg
Binds the crumb coating so it adheres to the artichokes while frying.
Fine crumbs or crushed vermicelli
Forms a crisp, golden browned crust when fried.
Fresh butter
Adds fat for frying, promoting browning and rich flavour.

The step that matters

Frying the coated artichokes. The coating must be fried at a temperature high enough to brown and crisp the crumbs quickly. If the oil is too cool, the coating absorbs excess fat and turns greasy and soggy instead of crisp.

Swap the jerusalem artichoke

How well each one fits the dish's main ingredients (butter, lemon, pepper, nutmeg, wine, flour, egg):

  1. Shallotfits better
  2. Spinachfits better
  3. Arrowrootfits about as well
  4. Jerusalem artichokethe original

Fit is the average pairing score against butter, lemon, pepper, nutmeg, wine, flour, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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