"For me, anything prepared Francese style - that is, made with lemon, wine, butter and capers - is a rich and wonderful treat. You can serve these delicious artichoke hearts as a side dish or over toasted slices of Italian bread, crostini, for a terrific appetizer. Be sure to spoon the luscious juices over the artichoke hearts as you serve them." - Chef Claire Criscuolo at her restaurant Claire's Corner Copia.
My Private Note
Units: US | Metric
- 14 ounces can artichoke hearts, drained
- 1/2 cup unbleached all-purpose flour
- salt and pepper
- 3 eggs
- 3 tablespoons olive oil
- 1/4 cup limoncello
- 3 tablespoons dry white wine
- 1 tablespoon capers, drained
- 3 tablespoons chilled butter, cut into thin slices
- 1 tablespoon finely chopped flat-leaf Italian parsley
- 1Cut the artichoke hearts into quarters.
- 2Measure the flour into a shallow bowl and season it with salt and pepper.
- 3In a deep bowl, beat the eggs lightly with a fork and season with salt and pepper.
- 4Set a plate by the bowl of flour.
- 5Dredge the artichoke hearts in the seasoned flour, shake off the excess, then arrange them on the plate.
- 6Heat the oil in a large skillet over medium heat.
- 7Working quickly, dip a few artichoke hearts at a time into the beaten eggs, then arrange them, single layer, in the heated oil.
- 8Continue with the remaining artichoke hearts.
- 9Cook for 2-3 minutes, or until golden brown.
- 10Using tongs, turn each artichoke heart and cook the other side for 2-3 minutes or until golden brown.
- 11Pour the Limoncello and wine evenly over the artichoke hearts, then scatter the capers on top.
- 12Sprinkle with salt and pepper.
- 13Cover and cook for 1 minute, carefully rotating the skillet to move the liquid.
- 14Add the pieces of butter, scattering evenly over the top of the artichoke hearts.
- 15Carefully move the skillet in a circular motion as the butter melts.
- 16Cover and cook for 1-2 minutes, or until the sauce thickens slightly.
- 17Taste for seasonings.
- 18Place the artichoke hearts in a serving bowl and pour the sauce over, using a rubber spatula to scrape the juices from the skillet.
- 19Scatter the parsley on top.
- 20Serve immediately.
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Nutritional Facts for Artichoke Hearts a La Francese
Serving Size: 1 (124 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 225.2
- Calories from Fat 136
- Total Fat 15.2 g
- Saturated Fat 5.4 g
- Cholesterol 121.0 mg
- Sodium 339.0 mg
- Total Carbohydrate 15.9 g
- Dietary Fiber 3.9 g
- Sugars 0.9 g
- Protein 6.6 g
The following items or measurements are not included: