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Artichauts Frits. — Fried Artichokes

Fried artichokes coated in flour and eggs, then deep‑fried and served with fried parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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 ↓

Artichauts Frits. — Fried Artichokes

Ingredients

Directions

Prepare

  1. Cut the young artichokes into quarters, trim, pare, and wash them well.

  2. Rub the artichokes with lemon juice and season with salt and pepper, adding more lemon juice.

Make the batter

  1. Mix in 4 tablespoons of flour, 3 eggs, and 2 teaspoons of oil until well combined.

Fry and serve

  1. Fry the artichokes in dripping or lard, ensuring they do not stick together.

  2. Drain on a napkin and serve with fried parsley.

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

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

  5. Artichoke + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together524 recipes

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

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

What each ingredient does

Young artichokes
Form the main body of the dish, becoming tender when fried.
Flour
Thickens the eggs and oil into a batter that coats the artichokes.
Eggs
Bind the flour and oil into a coating that sets and crisps when fried.
Lemon
Adds acidity that brightens the artichokes and helps keep them pale.

The step that matters

Fry the artichokes without letting them stick. Pieces that touch in hot fat can fuse and fry unevenly, so they need room in the pan to brown evenly and crisp on all sides.

“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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