Skip to main content
Main

Artichokes, Fried

Fried artichokes are boiled, battered, and deep‑fried, served with white sauce.

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

Why it works: Artichoke and parsley match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 524 recipes. Both carry trans-2-hexenal, which smells green, leafy. The science ↓

Artichokes, Fried

Ingredients

Directions

Prepare the artichokes

  1. Trim the artichokes.

  2. Boil them until tender, about 25 to 30 minutes.

  3. Remove the fibrous internal part, called the 'choke,' from the artichokes.

  4. Cut the bottoms into 3 or 4 pieces.

Make the batter

  1. In a bowl, mix the flour, salt, salad oil, milk, and egg yolk until smooth.

  2. Let the batter stand.

  3. Beat the egg white to stiff peaks.

  4. Fold the beaten egg white into the batter.

Fry and serve

  1. Heat a deep pan of boiling fat.

  2. Dip the artichoke pieces into the batter.

  3. Carefully drop them into the hot fat.

  4. Fry until light brown, about 5 to 7 minutes.

  5. Garnish with fried parsley.

  6. Serve with white 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. Artichoke + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together524 recipes

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

  2. Artichoke + flourtop 6% of all pairs
    Smell alikestrong
    Cooked together466 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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

Artichokes
Form the main body of the dish, becoming tender when boiled before frying.
Flour
Forms the structure of the batter that coats and crisps around the artichoke.
Egg
Yolk enriches the batter and whipped white adds lightness and helps it puff while frying.
Milk
Loosens the flour into a smooth batter that clings to the artichoke pieces.
Salad oil
Adds fat to the batter, contributing tenderness and helping it brown evenly.

The step that matters

Fold the beaten egg white gently into the batter. Beaten whites hold air that makes the coating light and airy. Stirring vigorously deflates the foam, leaving a dense coating that fries heavier.

Swap the parsley

How well each one fits the dish's main ingredients (artichoke, flour, milk, egg):

  1. Capersfits better
  2. Nutmegfits better
  3. Jalapenofits better
  4. Parsleythe original

Fit is the average pairing score against artichoke, flour, milk, 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.

You might also like

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