ARTICHOKES FRENCH

Artichokes French image

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

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Ingredients

½ cup all-purpose flour
1 egg
1 (14 ounce) can artichoke hearts, drained and halved
¼ cup vegetable oil
¼ cup butter
1 lemon, juiced
3 tablespoons Parmesan cheese
¼ cup dry sherry
salt and ground black pepper to taste
1 tablespoon chopped fresh parsley, or to taste

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