Artichokes French

Think Chicken Francese but with delicious Artichokes, a popular restaurant quality dish with a lighter twist you can make at home with tender Reese Quartered Artichokes nestled in a buttery, lemon pan sauce. You will have a symphony of flavors in every bite!

Prep Time:

10 minutes

Cook Time:

15 minutes

Servings:

Ingredients:

½ cup All-Purpose Flour
1 Egg
1 (14 ounce) can Reese Artichoke Hearts, drained and halved
¼ cup Vegetable Oil
¼ cup Butter
1 Lemon, Juiced
Fresh Lemons
3 tbsp Parmesan cheese
¼ cup Dry Sherry
Salt and Ground Black Pepper to taste
1 tbsp Chopped Fresh Parsley, or to taste

Directions:

1. Pour flour into a shallow bowl.

2. In a separate bowl, beat the egg. Dredge Reese artichoke hearts in flour and then coat with egg.

3. Heat vegetable oil in a skillet over medium heat; place the battered artichoke hearts in the hot oil until browned, about 5 minutes. Transfer cooked artichoke hearts to a bowl.

4. Pour oil out of the skillet and wipe clean with a paper towel; return to stove top.

5. Heat butter in the skillet over medium heat; pour in lemon juice.

6. Return artichoke hearts to skillet and sprinkle with Parmesan cheese; pour in sherry. Season with salt and pepper; stir well.

7. Remove artichoke hearts from the skillet using a slotted spoon and transfer to a serving dish. Boil sauce until reduced, about 2 to 3 minutes. Pour over artichoke hearts; garnish with parsley.

Recipe Creator: Anika @the.friesen.kitchen