Artichokes French

Artichokes French

Diane

"Regional favorite from greater Rochester, NY area. Great appetizer or as a main dish served over pasta."
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Ingredients

25 m servings 360 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 360 kcal
  • 18%
  • Fat:
  • 27.6 g
  • 42%
  • Carbs:
  • 21g
  • 7%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 611 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Pour flour into a shallow bowl; beat egg in a separate bowl. Dredge artichoke hearts in flour and then coat with egg.
  2. Heat vegetable oil in a skillet over medium heat; cook and stir artichoke hearts in the hot oil until browned, about 5 minutes. Transfer cooked artichoke hearts to a bowl.
  3. Pour oil out of skillet and wipe clean with a paper towel; return to stove top. Heat butter in the skillet over medium heat; pour in lemon juice. Return artichoke hearts to skillet and sprinkle with Parmesan cheese; pour in sherry. Season with salt and pepper; stir well.
  4. Remove artichoke hearts from skillet using a slotted spoon and transfer to a serving dish. Boil sauce until reduced, 2 to 3 minutes. Pour over artichoke hearts; garnish with parsley.

Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 8
  1. 8 Ratings

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Most helpful positive review

Great recipe! Living in Roch. NY, been looking for this recipe for decades as non of the chefs in the restaurants here which serve this dish ever wanted to share this secret recipe! Here are t...

Most helpful critical review

Not great but palatable

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Least positive
Newest

Great recipe! Living in Roch. NY, been looking for this recipe for decades as non of the chefs in the restaurants here which serve this dish ever wanted to share this secret recipe! Here are t...

I made it a little more tart by using 2 fresh lemons. I also used white wine instead of sherry. We like it tart and very few chefs make it that way. It was awesome!

I htink it needs chicken stock! Everyone thinks that it is only sherry, I actually got in an argument with someone who then spoke with the chef at a local Italian restaurant here in Rochester wh...

Simple and delicious recipe. The only change we made was using white wine instead of sherry. It was a tad lemony, so we'll probably use just half a lemon next time, otherwise it was excellent.

Excellent. The lemon and sherry really brought the flavor out

Not great but palatable

Very good. Instead of using sherry I used chicken stock.

I thought this was perfect. I like things on the lemony side and this was exactly what I was looking for.

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