Skip to main content
Main

Jerusalem Artichokes

Jerusalem artichokes boiled or fried with salt, butter, eggs, and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Jerusalem Artichokes

Ingredients

Directions

Prepare and boil

  1. Wash the artichokes and peel them quickly.

  2. Place them in a saucepan of cold water or equal parts of milk and water.

  3. When they are half boiled, add a little salt.

  4. Cook until perfectly tender, about 15 to 25 minutes.

  5. Do not leave them in the water after cooking to avoid discoloration.

Serve or fry

  1. Serve with melted butter.

  2. To fry, boil artichokes for 8 to 12 minutes, then drain and cool.

  3. Dip in beaten eggs and coat with fine bread-crumbs.

  4. Fry until light brown, then serve immediately.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Jerusalem artichoke + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together51 recipes

    Shared aroma: ethyl decanoate (grape, waxy).

  3. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Jerusalem artichoke + buttertop 18% of all pairs
    Smell alikemoderate
    Cooked together267 recipes

    Shared aroma: ethyl decanoate (grape, waxy).

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

What each ingredient does

Jerusalem artichokes
Provide the main starchy body and mild, nutty flavour of the dish.
Butter
Adds richness and a rounded flavour when melted over the cooked artichokes.
Eggs
Bind the bread-crumb coating so it adheres to the artichokes during frying.
Fine bread-crumbs
Form a crisp, golden coating that browns when fried.

The step that matters

Do not leave them in the water after cooking. Jerusalem artichokes discolour when left standing in hot water after cooking, so they should be drained promptly once tender.

Swap the jerusalem artichoke

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

  1. Asparagusfits better
  2. Leekfits better
  3. Chivefits better
  4. Jerusalem artichokethe original

Fit is the average pairing score against butter, egg, bread. 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.

More jerusalem artichokes recipes

Boiled 14Fried 12Mashed 5Stewed 5with White Sauce 3 See all 30 →

You might also like

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesArtichoke SoupArtichoke Soup55 recipes