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
ARTICHOKES PROVENCAL
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
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.
Nutrition Facts : Calories 147 calorie, Fat 7.5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 606 milligrams, Carbohydrate 18 grams, Fiber 9 grams, Protein 4 grams, Sugar 5 grams
ARTICHOKES FRENCH
We used to enjoy this dish a lot while living in western NY. It is not so popular in all areas of the country. When we moved away from the area a friend passed this recipe on to me, knowing how much my family enjoyed it so, that we could enjoy it regardless of where we were living. If you like dishes like chicken french, veal french, etc. & you are a fan of artichokes, this too will become a favorite.
Provided by Its Good to be Queen
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
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
Categories Vegetable Appetizer Side Vegetarian Lemon Artichoke Spring Gourmet Fat Free Sugar Conscious Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 12 (as part of aïoli menu)
Number Of Ingredients 2
Steps:
- Combine 1 quart cold water and lemon juice in a large bowl. Working with 1 artichoke at a time, bend back outer leaves until they snap off close to base and discard several more layers of leaves in same manner until exposed leaves are pale green at top and pale yellow at base. Cut off leaves flush with top of base and cut a thin slice from end of stem to expose a fresh cross section. Trim dark green fibrous parts from base and stem of artichoke, being careful not to break off stem.
- Rub artichoke all over with lemon halves. Quarter lengthwise and remove fuzzy center and any purple leaves. Put in bowl of lemon water.
- Have ready a bowl of ice and cold water. Drain artichokes and cook in a large pot of boiling salted water until tender, about 10 minutes. Drain and transfer to ice water to cool. Drain well.
ARTICHOKES FRENCH RECIPE
Provided by Cyndi645
Number Of Ingredients 7
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.
ARTICHAUTS VINAIGRETTE (ARTICHOKES WITH FRENCH VINAIGRETTE)
This is a very popular dish in France. Artichokes are steamed or boiled in salted water and simply served with a homemade vinaigrette. Prepared this way, you get to really enjoy their flavor. A delicious dish and so easy to prepare. When you get to the heart of the artichoke, remove the hair and fill the cavity with vinaigrette... it's like finding treasure after a long quest.
Provided by annef
Categories Side Dish Vegetables
Time 45m
Yield 4
Number Of Ingredients 4
Steps:
- Bring a large pot of lightly salted water to a boil. Simmer artichokes in the boiling water until softened, about 30 minutes. Drain.
- Mix vinegar, salt, and pepper together in a bowl. Whisk in olive oil in a slow, steady stream until vinaigrette is blended.
- Start by eating the artichoke leaves dipped in the vinaigrette. Discard small leaves and gently scrape fuzzy choke from the hearts. Fill the hearts with vinaigrette and slice.
Nutrition Facts : Calories 299.1 calories, Carbohydrate 13.5 g, Fat 27.2 g, Fiber 6.9 g, Protein 4.2 g, SaturatedFat 3.8 g, Sodium 159.6 mg, Sugar 1.3 g
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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- Artichokes Have Antioxidant Power that May Help Prevent Cancer. Artichokes are packed with a number of vital antioxidants and phytonutrients, such as quercetin, rutin, gallic acid and cynarin.
- Fights Cardiovascular Disease. Consuming artichokes and artichoke extract has been correlated with reductions in unhealthy cholesterol levels, high blood pressure and metabolic syndrome.
- Detoxes the Liver and Digestive System. Because of their ability to boost the production of digestive bile and to detox the body, artichokes are included on the GAPS diet plan protocol, which is a diet that was specifically created to nourish the digestive tract and restore proper gut health.
- Excellent Source of Fiber, Which May Help with Weight Loss. Artichokes are very high in fiber, which is crucial for numerous functions in the body. Fiber keeps the digestive system running smoothly and relieves conditions like constipation and diarrhea.
- Good Source of Iron, Which Prevents Anemia. While many people think of animal products, like beef and eggs, as the only and best sources of iron, artichokes are also a good source, especially for plant-based eaters who need to make sure they consume enough of the vital mineral.
- Improves Skin Health and Appearance. Not eating enough foods that contain vitamins like vitamin C and E, plus other nutrients, often results in low collagen production and other skin-related conditions that age the skin prematurely.
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