Artichokes French

Artichokes French

3
Diane 0

"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
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Original recipe yields 4 servings

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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

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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.

Reviews

3

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.

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.