Artichokes French
Preparation Time: 10 min
Cooking Time: 15 min
Serves 2
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
DESCRIPTION
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!
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
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