Artichokes French
Artichokes French

Artichokes French


August 30, 2016

Artichokes French 5 0 5 0

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

  • Prep: 15 mins
  • Cook: 10 mins
  • 15 mins

    10 mins

    25 mins

  • Yields: 4


1/2 cup all-purpose flour

1 egg

1 (14 ounce) can artichoke hearts, drained and halved

1/4 cup vegetable oil

1/4 cup butter

1 lemon, juiced

3 tablespoons Parmesan cheese

1/4 cup dry sherry

salt and ground black pepper to taste

1 tablespoon chopped fresh parsley, or to taste


1Pour flour into a shallow bowl; beat egg in a separate bowl. Dredge artichoke hearts in flour and then coat with egg.

2Heat 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.

3Pour 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.

4Remove 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.