Artichokes French
photo by suzymazz
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 (15 ounce) can whole artichoke hearts
- 3⁄4 cup all-purpose flour, seasoned with
- salt and pepper
- 2 large eggs, beaten
- 3 -4 tablespoons butter
- 1 cup white wine
- 1 -2 tablespoon fresh squeezed lemon juice, bottled is ok but fresh is better
- grated parmesan cheese (to garnish)
directions
- Well drain the artichokes, then slice them in half.
- Put flour into a bowl and season it with salt and pepper.
- Add the sliced artichokes. Toss them in the flour to coat.
- Beat eggs in another mixing bowl.
- Shake any excess flour from the artichokes (discard the flour) and add the artichokes to the eggs and stir them around to coat.
- Heat a large non-stick pan on medium to medium-high heat, with a couple of Tablespoons of butter. When the pan is hot, add the artichokes one at a time. Discard any leftover egg.
- When the first side is browned to your liking, flip the artichokes. Do the same thing to the other sides.
- When the artichokes have browned to your liking add about a cup of any white wine you like to drink. Also add another 1-2 Tablespoon(s) of butter to the pan. Let the wine reduce for a few minutes and thicken.
- Pour the freshly squeezed lemon juice over the top and they're ready to be served.
- We always add lots of grated parmesan cheese and a sprinkling of freshly chopped parsley.
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Reviews
-
I am from Rochester, NY where the French style of artichokes and chicken were actually created. This recipe is almost exact but there needs to be a little garlic powder in either the eggs or the flour. It is also missing the chicken stock. The "sauce" is supposed to be 1/2 chicken stock and 1/2 sherry or sweet white wine with additional butter. It's a very rich recipe. Without the chicken stock, it'll be way too winey. I also double dip them which isn't essential, but I find them to be hardier. I first cover them with the flour, then the egg, then back to the flour then finish with the egg. The picture on here looks like there is a bit too much liquid. I will post my picture when I make these for an upcoming party.
RECIPE SUBMITTED BY
It's Good to be Queen!
Round Lake, IL
My family has had the fortunate opportunity to live in differnet parts of the USA over the last few years. This has given us amazing chances to experience cuisine throughtout the nation but also blessed us with the ability to see everything this wonderful county has to offer. Not only in every new local have we created so many new & wonderful memories BUT, in every new location we have have been able to add new regional recipes to our family cookbook.
Cooking in our home is newver a chore but a favorite hobby. My husband and I are very lucky that we have children that are always willing to try new food and actually love doing so!
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