Name: Artichokes, Jerusalem, Fried
Ingredients: Jerusalem artichokes; salt; pepper; frying batter; parsley (for garnish)

Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Artichokes, Jerusalem, Fried

Ingredients

Directions

Prepare and parboil the artichokes for 20 minutes after the water boils.
Cut the artichokes into thick slices and season with salt and pepper.
Dip the slices into the frying batter.
Fry the artichokes in hot oil until nicely browned, about 6 to 7 minutes.
Drain well and garnish with crisply-fried parsley.
Serve hot.

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.

Pepper + parsleytop 2% of all pairs

Smell alikestrong

Cooked together34,122 recipes

Shared aroma: 4'-methylacetophenone (bitter almond).
Jerusalem artichoke + parsleytop 6% of all pairs

Smell alikestrong

Cooked together70 recipes

Shared aroma: coumarin (sweet, hay).
Jerusalem artichoke + peppertop 12% of all pairs

Smell alikemoderate

Cooked together210 recipes

Shared aroma: coumarin (sweet, hay).