ARTICHOKE HEARTS A LA FRANCESE
"For me, anything prepared Francese style - that is, made with lemon, wine, butter and capers - is a rich and wonderful treat. You can serve these delicious artichoke hearts as a side dish or over toasted slices of Italian bread, crostini, for a terrific appetizer. Be sure to spoon the luscious juices over the artichoke hearts as you serve them." - Chef Claire Criscuolo at her restaurant Claire's Corner Copia.
Provided by Manami
Categories European
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 225.2, Fat 15.2, SaturatedFat 5.4, Cholesterol 121, Sodium 339, Carbohydrate 15.9, Fiber 4, Sugar 1, Protein 6.7
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Bobby Maines
[email protected]This recipe is a winner! I'll be adding it to my regular rotation.
Noah Katchmark
[email protected]I'm not sure what I did wrong, but my artichoke hearts turned out mushy.
Teddy Hoyle
[email protected]This dish is a great way to impress your guests.
gacha sisters gacha sisters
[email protected]I've never had artichoke hearts before, but I loved this recipe. I'll definitely be making it again.
moses richmond
[email protected]This recipe was a bit too rich for my taste.
Sukanya Devi
[email protected]I'm not a big fan of artichokes, but I really enjoyed this dish. The sauce was amazing.
Asmii Khoso
[email protected]I made this dish for a party and it was a big hit. Everyone loved it.
md mumin islam nayon
[email protected]This recipe is a great way to sneak in some extra vegetables into your diet. My kids loved it!
Mia Casanova
[email protected]The artichoke hearts were a bit tough, but the sauce was delicious.
Nour Sherin
[email protected]This dish was easy to make and very tasty. I will definitely be making it again.
Kayla Giles
[email protected]I've made this recipe several times and it always turns out great. It's a great way to use up leftover artichoke hearts.
Younas Tariq
[email protected]This artichoke hearts recipe is a keeper! The artichokes were tender and flavorful, and the sauce was creamy and rich. I served it over pasta and it was a hit with my family.