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Fried Artichokes

Deep-fried artichoke quarters coated in flour and eggs, served with parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Lime and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 3,491 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Fried Artichokes

Ingredients

Directions

Prepare

  1. Cut the artichokes into quarters and trim them, rubbing with lime or lemon to keep them white.

  2. Wash and drain the artichokes until dry, then place them in a dish with pepper, salt, and lime juice.

Make the batter and fry

  1. In a bowl, beat together flour, eggs, and olive oil until smooth, then add the artichokes and stir to coat.

  2. Heat dripping or ghee in a pan over medium heat, ensuring it is not too hot.

  3. Fry the artichokes in batches, making sure they do not stick together, until crisp and golden.

  4. Drain on a towel and serve with fresh 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. Lime + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together3,491 recipes

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

  2. Lime + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together547 recipes

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

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

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

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

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

  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

Artichokes
Main vegetable; the tender pieces cook through and crisp in the batter.
Flour
Forms the batter that coats the artichokes and crisps when fried.
Eggs
Bind the flour into a smooth coating that sets around the artichokes.
Olive oil
Adds fat to the batter, helping it stay tender and brown evenly.
Lime or lemon juice
Acidity that keeps the cut artichokes from browning.

The step that matters

Keep the frying fat at a moderate heat and fry in batches. If the fat is too hot, the batter browns before the artichoke is cooked through; crowding the pan drops the fat temperature and makes pieces steam and stick together instead of crisping.

Swap the lime

How well each one fits the dish's main ingredients (artichoke, pepper, flour, egg, olive, ghee, parsley):

  1. Lemonfits better
  2. Limethe original
  3. Avocadofits less well
  4. Cherryfits less well

Fit is the average pairing score against artichoke, pepper, flour, egg, olive, ghee, parsley. 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.

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