Artichoke Hearts a La Francese

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READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut the artichoke hearts into quarters.
  • Measure the flour into a shallow bowl and season it with salt and pepper.
  • In a deep bowl, beat the eggs lightly with a fork and season with salt and pepper.
  • Set a plate by the bowl of flour.
  • Dredge the artichoke hearts in the seasoned flour, shake off the excess, then arrange them on the plate.
  • Heat the oil in a large skillet over medium heat.
  • Working quickly, dip a few artichoke hearts at a time into the beaten eggs, then arrange them, single layer, in the heated oil.
  • Continue with the remaining artichoke hearts.
  • Cook for 2-3 minutes, or until golden brown.
  • Using tongs, turn each artichoke heart and cook the other side for 2-3 minutes or until golden brown.
  • Pour the Limoncello and wine evenly over the artichoke hearts, then scatter the capers on top.
  • Sprinkle with salt and pepper.
  • Cover and cook for 1 minute, carefully rotating the skillet to move the liquid.
  • Add the pieces of butter, scattering evenly over the top of the artichoke hearts.
  • Carefully move the skillet in a circular motion as the butter melts.
  • Cover and cook for 1-2 minutes, or until the sauce thickens slightly.
  • Taste for seasonings.
  • Place the artichoke hearts in a serving bowl and pour the sauce over, using a rubber spatula to scrape the juices from the skillet.
  • Scatter the parsley on top.
  • Serve immediately.
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