Artichoke French Recipes

ARTICHOKES FRENCH

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.

ARTICHOKES FRENCH

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 FRENCH RECIPE

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.

ARTICHOKE FRENCH

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.

ARTICHOKE-CHEESE FRENCH BREAD

Steps:

• Cut bread in half lengthwise; carefully hollow out top and bottom of loaf, leaving 1/2-in. shells. Cube removed bread; set aside., In a large bowl, combine the artichokes, pepper Jack cheese, sour cream, green chilies, garlic and 1 cup cheddar cheese. Add bread cubes and toss to coat. Spoon filling into bread shells; sprinkle with remaining cheddar cheese., Place on an ungreased baking sheet. Cover with foil. Bake at 350° for 15 minutes. Remove foil; bake 10-15 minutes longer or until heated through. Slice and serve warm.

ARTICHAUTS VINAIGRETTE (ARTICHOKES WITH FRENCH VINAIGRETTE)

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.