Recipe of the Week

From SCCC's Kitchen

Serves 4

Artichokes Francaise

2-14oz. cans of Artichoke Hearts packed in water
Salt to taste

Pepper to taste

¼ Cup Chopped Parsley

8 Eggs Beaten

2 Cups Flour

6 Cloves Chopped Garlic

1 Cup Olive oil

Lemon juice from 1 Lemon

½ Cup White wine

1 Stick Butter

Method

  1. Open can and drain water.
  2. Cut Artichoke hearts in ½ from top to bottom and place in colander. Let them drain more.
  3. Season flour with salt and pepper.
  4. Add ½ of chopped parsley to beaten eggs.
  5. Dredge Artichokes in flour.
  6. Place floured Artichokes in beaten egg mixture.
  7. On medium heat place sauté pan and heat it up, add olive oil and garlic. Cook garlic to light brown.
  8. Test oil by drizzling egg mixture into it. The egg should scramble.
  9. When ready, take Artichokes and place them into sauté pan. Cook until golden brown on each side, turning only once.
  10. Remove to a sheet pan and place in 200 degree oven.
  11. Drain ¾ of the oil from sauté pan and return to stove.
  12. When pan is warm again, add lemon and white wine to de-glaze and reduce. Hold for service.
  13. When ready for service, place Artichokes on a platter.
  14. Add whole butter to lemon/wine mixture. Swirl until melted.
  15. Pour over Artichokes, sprinkle with remaining parsley and serve immediately.

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