Prep 15 mins
Cook 10 mins
We used to enjoy this dish a lot while living in western NY. It is not so popular in all areas of the country. When we moved away from the area a friend passed this recipe on to me, knowing how much my family enjoyed it so, that we could enjoy it regardless of where we were living. If you like dishes like chicken french, veal french, etc. & you are a fan of artichokes, this too will become a favorite.
- 1 (15 ounce) canwhole 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)
- 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.
Thanks for the recipe ~ now I can enjoy them all of time :)
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.
Typo on the iPad and I accidentally hit post! I found it interesting that this dish and others such as Chicken French are so popular in Rochester, yet we went to Rome, Italy last year and never saw them on the menu. Thanks, It's Good to Be Queen!