Artichoke Hearts In A White Wine Garlic Butter Sauce Recipes

KILLER GRILLED ARTICHOKES WITH GARLIC AND WHITE WINE BUTTER

Steps:

• Preheat and outdoor grill for low heat.
• Meanwhile, bring a large pot of water to a boil. Place the artichokes into the boiling water. Boil for about 30 minutes, or until a fork is easily inserted into the stem of the artichokes. Drain and set aside.
• Melt butter in a small pan over medium heat, add the garlic and shallot. Cook just until fragrant, remove from heat. Add white wine, salt and pepper (to taste) and stir to combine.
• Place the artichoke halves onto preheated grill. Brush some of the melted butter mixture onto them. Cook for 5-10 minutes, brushing with butter mixture often, until lightly toasted. Remove from grill and sprinkle with parmesan cheese.
• Serve remaining butter mixture as a dipping sauce.

CHICKEN FRANCAISE WITH ARTICHOKE HEARTS

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.

GARLIC SAUTEED ARTICHOKES

Steps:

• Rinse artichokes under cold water, and use a sharp knife to cut the top 1/3 off of each one. Trim the stems to about 1 inch, and remove the smaller leaves from around the base. Use scissors to remove any remaining leaf tips. Cut each artichoke in half from the bottom to the top, then use a spoon to scrape out the hairy choke. Rinse again to remove any residual hairs.
• Melt the butter in a large skillet over medium heat. Add the garlic, and saute for about 1 minute to flavor the butter. Arrange artichoke halves cut-side down in the skillet. Saute for about 5 or 10 minutes, or until lightly browned. Reduce heat to low, and pour in about 1/4 cup of water, cover, and let steam for 15 to 20 minutes, or until the artichokes are tender. A fork should easily pierce the stem.