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Fried Artichokes

Fried Artichokes are boiled artichokes coated in egg and breadcrumbs, then fried until light brown.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Fried Artichokes

Ingredients

Directions

Prepare

  1. Boil the artichokes for 8 to 10 minutes.

  2. Lift them out and drain on a sieve; let them cool.

Bread and fry

  1. Dip the cooled artichokes into beaten eggs.

  2. Cover the artichokes with fine bread crumbs.

  3. Fry in hot oil until light brown.

Serve

  1. Drain and pile in a hot dish; serve quickly.

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. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  2. Artichoke + breadtop 15% of all pairs
    Smell alikemoderate
    Cooked together175 recipes

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

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

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

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

What each ingredient does

Artichokes
Main ingredient; boiling softens them so they become tender enough to eat.
Eggs
Bind the bread crumbs to the artichokes so the coating adheres during frying.
Fine bread crumbs
Form a crisp coating that browns in hot oil and contrasts with the tender artichoke.
Oil for frying
Conducts heat quickly to crisp and brown the breaded coating.

The step that matters

Fry in hot oil until light brown. Oil that is not hot enough lets the coating soak up grease and turn heavy, while oil that is too hot browns the crumbs before the artichoke heats through. Steady, hot oil gives a crisp, evenly coloured coating.

“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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