Artichokes French Recipes

ARTICHOKE FRENCH

Steps:

• Rinse the artichokes.
• Cut off base and top 1/3 of each artichoke.
• Trim the tips of the leaves with kitchen shears, if desired.
• Pull back the leaves from the center and scrape out the fuzzy choke with a spoon.
• Stand the artichokes, stem side up, close together in large saucepan or pot and add just enough water to cover.
• Heat to boiling, and then add the onion, celery, bay leaves, chives, parsley, garlic, lemon pepper, thyme and olive oil.
• Cover tightly and boil for 25 minutes.
• Uncover, add the vermouth and sherry, reduce heat and simmer until artichokes are tender, about 20 minutes.
• Spoon the pan juices over the artichokes to serve.

ARTICHOKES FRENCH

Steps:

• Well drain the artichokes, then slice them in half.
• Put flour into a bowl and season it with salt and pepper.
• Add the sliced artichokes. Toss them in the flour to coat.
• Beat eggs in another mixing bowl.
• Shake any excess flour from the artichokes (discard the flour) and add the artichokes to the eggs and stir them around to coat.
• Heat a large non-stick pan on medium to medium-high heat, with a couple of Tablespoons of butter. When the pan is hot, add the artichokes one at a time. Discard any leftover egg.
• When the first side is browned to your liking, flip the artichokes. Do the same thing to the other sides.
• When the artichokes have browned to your liking add about a cup of any white wine you like to drink. Also add another 1-2 Tablespoon(s) of butter to the pan. Let the wine reduce for a few minutes and thicken.
• Pour the freshly squeezed lemon juice over the top and they're ready to be served.
• We always add lots of grated parmesan cheese and a sprinkling of freshly chopped parsley.

ARTICHOKES FRENCH RECIPE

Steps:

• Package or frozen or you can use canned. Cut in half or you can just fry them whole. Drain or thaw the artichoke hearts. Dip each into flour and finish in an egg, salt and pepper mixture. Fry in a large fry pan with olive oil. When they are a light gold color, transfer to a paper toweled plate to drain. Wipe out the fry pan and melt a stick of salted butter. Add about a cup (or more to your preference)of white wine. Cook on low to just reheat them in the butter/wine sauce.

ARTICHOKES FRENCH

Steps:

• 1. Drain artichoke hearts and cut in half.
• 2. Dredge in flour and dip in egg.
• 3. Saute in hot oil until brown. Transfer to holding dish.
• 4. Pour oil out of frying pan, wipe pan and return it to the stovetop.
• 5. Melt butter, add lemon juice. Return artichokes to pan, sprinkle with Parmesan cheese and add sherry. Stir.
• 6. Remove the artichokes to serving dish.
• 7. Reduce sauce in vollume by boiling for 2 to 3 minutes over high heat. Pour sauce over artichokes.