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Breaded Artichokes

Breaded artichokes are fried artichoke pieces coated in egg and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Jerusalem artichoke and sauce work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 97 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Breaded Artichokes

Ingredients

Directions

Prepare

  1. Cut the cooked Jerusalem artichokes into uniform sizes or use canned artichokes.

  2. Beat the egg slightly and mix it with milk or water.

Bread and fry

  1. Dip the artichoke pieces in the egg mixture, then coat them in breadcrumbs.

  2. Heat oil in a deep pan.

  3. Fry the artichokes until golden brown.

  4. Drain the fried artichokes on paper towels.

Serve

  1. Serve with sauce tartare if desired.

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. Jerusalem artichoke + saucetop 14% of all pairs
    Smell alikemoderate
    Cooked together97 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Jerusalem artichoke + milktop 17% of all pairs
    Smell alikemoderate
    Cooked together138 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Milk + saucetop 29% of all pairs
    Smell alikelow
    Cooked together3,759 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Jerusalem artichoke + eggtop 32% of all pairs
    Smell alikemoderate
    Cooked together86 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

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

What each ingredient does

Artichokes
Provide the main body of the dish, with a tender interior under the crisp coating.
Egg
Binds the breadcrumbs to the artichoke pieces so the coating stays on during frying.
Breadcrumbs
Form a crisp, golden coating that browns when fried.
Milk
Thins the egg wash slightly so it coats the artichoke pieces evenly.

The step that matters

Frying the coated artichokes. Oil that is not hot enough lets the breading soak up fat and turn greasy, while oil that is too hot browns the coating before the artichoke warms through. Draining on paper towels removes surface oil so the crust stays crisp.

Swap the jerusalem artichoke

How well each one fits the dish's main ingredients (egg, milk, sauce):

  1. Capsicumfits better
  2. Asparagusfits better
  3. Potatofits about as well
  4. Jerusalem artichokethe original

Fit is the average pairing score against egg, milk, sauce. 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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