Artichokes French Recipes

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.

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.

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.

Steps:

• Put the parsley, garlic, bay leaves, lemons, wine, oil and broth in a large pot and bring to a simmer. Season the liquid with salt and pepper. In the meantime prepare the artichokes.
• Wash artichokes under cold water. Using a heavy stainless steel knife, cut off the stems close to the base. Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke and rub with half a lemon to preserve the green color. Alternatively, you may put the artichokes in acidulated water. If you wish, trim the thorny tips of the petals with kitchen shears.
• Place the artichokes in the steaming liquid, bottom up. Cover and simmer for about 30 minutes. The artichokes are done when a knife is inserted into the base and there is no resistance.
• To eat, pull off a leaf and scrape the meat off the tender end with your front teeth. Dip the ends of the leaves in lemon juice and melted butter if desired. When you reach the center cone of purple prickly leaves, remove it. This is the choke that protects the heart. Now, scrape away the thistle fuzz covering the artichoke heart. The heart is the meatiest part of the artichoke. Steamed artichokes may be served hot or cold.

Steps:

• Cook 1/2 chopped onion, 2 chopped garlic cloves and a pinch of salt in a skillet with 1 tablespoon olive oil, 5 minutes. Pour in 1/2 cup white wine and reduce by half. Add 2 chopped tomatoes, two 9-ounce packages frozen artichoke hearts, 3 tablespoons water, 1 strip lemon zest and 1/2 teaspoon salt. Cook, covered, 6 minutes. Stir in chopped olives, basil and salt and pepper.

Steps:

• Preheat over to 350°F.
• Melt butter in a skillet over medium heat.
• Add garlic and sesame seeds.
• Sauté until lightly browned.
• Remove from heat and stir in artichoke, Monterey jack, parmesan and sour cream.
• Cut bread in half lengthwise.
• Scoop out center of each piece, leaving a 1 inch shell.
• Add approximately 1/2 of the removed bread pieces to the artichoke mixture.
• Stir to blend.
• Spoon artichoke mixture into french bread shells and sprinkle with cheddar cheese.
• Place on baking sheet and cover with foil.
• Bake for 25 minutes.
• Remove foil and bake 5 minutes more.
• Cool slightly and cut into slices.

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.

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.

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.