Name: Fried Artichokes
Ingredients: Boiled artichokes; Salt; Pepper; Finely chopped parsley; Batter I.; Deep fat for frying

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 ↓

Fried Artichokes

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Cut boiled artichokes into quarters.
Sprinkle with salt, pepper, and parsley.
Dip in Batter I.
Fry in deep fat until golden brown.
Drain on paper towels before serving.

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).
Artichoke + parsleytop 3% of all pairs

Smell alikestrong

Cooked together524 recipes

Shared aroma: trans-2-hexenal (green, leafy).
Artichoke + peppertop 10% of all pairs

Smell alikemoderate

Cooked together1,170 recipes

Shared aroma: nonanal (fat, citrus).