Best 3 Artichoke Hearts A La Francese Recipes
**Artichokes à la Française: A Culinary Journey Through Normandy's Treasure**
Embark on a delightful culinary adventure with Artichokes à la Française, an iconic dish that captures the essence of Normandy's rich culinary heritage. This delectable dish showcases the vibrant flavors and delicate textures of fresh artichoke hearts, expertly prepared and bathed in a luscious white wine sauce. As you savor each tender bite, you'll be transported to the charming countryside of Normandy, where this dish is cherished as a celebration of local ingredients and culinary artistry.
In this comprehensive guide, we present a curated collection of Artichokes à la Française recipes that cater to diverse tastes and preferences. From traditional renditions that honor the classic flavors of Normandy to innovative interpretations that add a touch of contemporary flair, these recipes offer a culinary voyage that will leave you enraptured.
1. **Classic Artichokes à la Française:** This recipe takes you back to the roots of this iconic dish, showcasing the harmonious blend of artichoke hearts, white wine, butter, and herbs. The simplicity of this recipe allows the natural flavors of the artichokes to shine through, creating a dish that is both elegant and comforting.
2. **Artichokes à la Française with Lemon and Capers:** This variation adds a zesty and tangy twist to the classic recipe. The vibrant flavors of lemon and capers complement the artichokes beautifully, creating a dish that is both refreshing and savory.
3. **Artichokes à la Française with Crème Fraîche:** Indulge in the richness of this recipe, which incorporates crème fraîche into the white wine sauce. The creamy texture and subtle tang of crème fraîche elevate the dish to new heights of decadence, making it a perfect choice for special occasions.
4. **Artichokes à la Française with Bacon and Mushrooms:** For a hearty and flavorful take on this classic, this recipe introduces bacon and mushrooms to the mix. The smoky bacon and earthy mushrooms add depth and complexity to the dish, creating a tantalizing symphony of flavors.
5. **Artichokes à la Française with Armagnac:** Experience the magic of Armagnac, a renowned French brandy, in this sophisticated recipe. The addition of Armagnac lends a subtle warmth and complexity to the white wine sauce, elevating the dish to a new level of culinary excellence.
ARTICHOKES FRENCH
Regional favorite from greater Rochester, NY area. Great appetizer or as a main dish served over pasta.
Provided by Diane
Categories Side Dish Vegetables
Time 25m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 359.8 calories, Carbohydrate 21 g, Cholesterol 80.3 mg, Fat 27.6 g, Fiber 2.6 g, Protein 6.9 g, SaturatedFat 10.5 g, Sodium 611.4 mg, Sugar 0.3 g
CHICKEN FRANCAISE WITH ARTICHOKE HEARTS
Thinly sliced and succulent chicken breast, sauteed with artichokes in a deliciuosly rich lemon, wine and butter sauce.
Provided by Brenda Lanzilli
Categories Chicken Breast
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 15
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.
ARTICHOKE HEARTS GRATIN
This easy, all-veggie appetizer idea is proof you don't have to make a dish, to reinvent it.
Provided by Chef John
Categories Appetizers and Snacks Vegetable
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Place artichoke heart halves on a paper towel cut-side down to drain for about 15 minutes.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly coat with vegetable oil.
- Place artichoke heart halves on the prepared baking sheet, cut side up. Season with salt and pepper, sprinkle with breadcrumbs and Parmigiano-Reggiano cheese, and drizzle with olive oil.
- Broil artichoke hearts until browned on top, about 7 minutes. Serve with lemon wedges.
Nutrition Facts : Calories 88.6 calories, Carbohydrate 6.3 g, Cholesterol 4.4 mg, Fat 6.2 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 1.6 g, Sodium 267.6 mg, Sugar 0.3 g
Tips:
- To make sure your artichoke hearts are tender, cook them until they can be easily pierced with a fork.
- If you don't have white wine on hand, you can substitute chicken broth or water.
- To make the sauce extra creamy, add a tablespoon of heavy cream.
- If you like a little spice, add a pinch of red pepper flakes.
- Serve the artichoke hearts with a side of rice or pasta.
Conclusion:
Artichoke hearts a la francaise is a classic French dish that is easy to make and always a crowd-pleaser. The artichoke hearts are braised in a flavorful sauce made with white wine, butter, and garlic. This dish can be served as an appetizer or main course, and it is sure to impress your guests. With its tender artichoke hearts and creamy sauce, this dish is a must-try for any lover of French cuisine.
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