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

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

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