Artichoke Hearts A La Francese Recipes

ARTICHOKES FRENCH

Steps:

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

ARTICHOKE HEARTS A LA FRANCESE

Steps:

• Cut the artichoke hearts into quarters.
• Measure the flour into a shallow bowl and season it with salt and pepper.
• In a deep bowl, beat the eggs lightly with a fork and season with salt and pepper.
• Set a plate by the bowl of flour.
• Dredge the artichoke hearts in the seasoned flour, shake off the excess, then arrange them on the plate.
• Heat the oil in a large skillet over medium heat.
• Working quickly, dip a few artichoke hearts at a time into the beaten eggs, then arrange them, single layer, in the heated oil.
• Continue with the remaining artichoke hearts.
• Cook for 2-3 minutes, or until golden brown.
• Using tongs, turn each artichoke heart and cook the other side for 2-3 minutes or until golden brown.
• Pour the Limoncello and wine evenly over the artichoke hearts, then scatter the capers on top.
• Sprinkle with salt and pepper.
• Cover and cook for 1 minute, carefully rotating the skillet to move the liquid.
• Add the pieces of butter, scattering evenly over the top of the artichoke hearts.
• Carefully move the skillet in a circular motion as the butter melts.
• Cover and cook for 1-2 minutes, or until the sauce thickens slightly.
• Taste for seasonings.
• Place the artichoke hearts in a serving bowl and pour the sauce over, using a rubber spatula to scrape the juices from the skillet.
• Scatter the parsley on top.
• Serve immediately.

CHICKEN FRANCAISE WITH ARTICHOKE HEARTS

Steps:

• 1.Over medium heat melt 1 tbsp of butter and 1 tbsp olive oil in large saucepan.
• 2.You'll need two shallow dishes, one for the eggwash and in the other combine 1/3 cup flour, 1 tsp salt, ½ tsp pepper, and ½ tsp paprika.
• 3.Pat THINLY sliced chicken dry (pound them thin, if you can't buy them thin) Dredge the chicken in the flour, shake off excess, and evenly coat in the egg wash. Then place in pan. You'll probably have to work in batches, depending on the size of your pan.
• 4.Brown the chicken on both sides on med-high heat, about 4 minutes on each side. Repeat steps until all the chicken has been browned and set aside.
• 5.Turn heat down to medium and add 1 tbsp of olive oil to pan. Sautee shallots until translucent, being careful not to burn. Add artichokes and turn the heat up to medium high so that artichokes will get a little crisp to them.
• 6.Return heat to medium. Push the artichokes and shallots to one side of the pan, leaving an area for you to melt a tbsp of butter and a tbsp of flour together. Whisk together to create a roux which will thicken the sauce.
• 7.Mix together roux, shallots, and artichokes in pan. Add chicken stock, white wine, lemon juice, ½ tsp of salt, and ½ tsp pepper, and parsley. Stir to make sure the roux dissolves evenly in the liquid to prevent clumping. Let sauce reduce and flavors connect for about 10 minutes.
• 8.Return chicken to pan and spoon sauce over so that it is completely immersed in the sauce. Cook the chicken thoroughly, about 7-10 minutes, depending on thickness of chicken.
• 9.Remove chicken and put on serving platter or plate and pour sauce over top.