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Fried Artichokes, Italian Style

Fried artichokes seasoned with salt, pepper, lemon, olive oil, coated in flour and eggs, fried in clarified butter, served with brown Italian sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Fried Artichokes, Italian Style

Ingredients

Directions

Prepare

  1. Prepare the artichokes as described in recipe No. 31.

  2. Once dried, place them in a bowl and season with salt, pepper, lemon juice, and olive oil.

  3. Let the mixture macerate for 30 minutes, then drain on a strainer.

Fry and serve

  1. Coat each piece in flour, dip in beaten eggs, and fry in clarified butter until golden.

  2. Serve on a napkin, garnished with fried parsley, alongside Brown Italian 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 + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Artichoke + lemontop 2% of all pairs
    Smell alikestrong
    Cooked together636 recipes

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

  4. Artichoke + olivetop 2% of all pairs
    Smell alikestrong
    Cooked together745 recipes

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

  5. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

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 inside while the coating crisps outside.
Eggs
Bind the flour coating to the artichokes and help it set and brown in the fat.
Flour
Creates a dry layer that absorbs moisture and browns to form a crisp crust when fried.
Olive oil
Carries the seasoning and lemon through the artichokes and adds richness.
Lemon juice
Adds acidity that brightens the flavor and helps keep the artichokes pale.

The step that matters

Drain before coating. Artichokes must be well dried before flouring. Surface water would make the flour gummy and cause the coating to separate and steam instead of frying crisp.

“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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