Best Artichoke Hearts A La Francese Recipes
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 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.
CHICKEN FRANCAISE WITH ARTICHOKE HEARTS
Thinly sliced and succulent chicken breast, sauteed with artichokes in a deliciuosly rich lemon, wine and butter sauce.
Provided by Brenda Lanzilli
Categories Chicken Breast
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 15
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.
ARTICHOKES FRENCH
Aunt Chrissy Quigley You can also make Chicken French.
Provided by Mary Jo Terzo
Categories Vegetable Appetizers
Time 25m
Number Of Ingredients 8
Steps:
- 1. Drain artichoke hearts and cut in half.
- 2. Dredge in flour and dip in egg.
- 3. Saute in hot oil until brown. Transfer to holding dish.
- 4. Pour oil out of frying pan, wipe pan and return it to the stovetop.
- 5. Melt butter, add lemon juice. Return artichokes to pan, sprinkle with Parmesan cheese and add sherry. Stir.
- 6. Remove the artichokes to serving dish.
- 7. Reduce sauce in vollume by boiling for 2 to 3 minutes over high heat. Pour sauce over artichokes.
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Artichoke hearts a la francese is a popular dish that is made using marinated artichoke hearts. The dish has its roots in France and is known for its unique combination of flavors that come from the use of artichokes, lemon, garlic and butter. The dish has been adapted and modified over the years, leading to the emergence of numerous variations of the recipe.
The Origin of Artichoke Hearts a la Francese:
The origins of the dish can be traced back to France, where it was popularized as a delicacy in the early 1800s. The dish was originally made by marinating fresh artichokes in a mixture of lemon juice, olive oil, garlic, and herbs before grilling them to perfection. Over time, the recipe was modified by adding butter, breadcrumbs, and other ingredients to give it a more savory flavor.Ingredients:
Artichoke hearts a la francese requires a few key ingredients that give the dish its unique flavor. Some of these ingredients include:- Artichoke Hearts
- Lemon
- Garlic
- Butter
- Breadcrumbs
- Parsley
- Chives
- White wine
- Salt and pepper
The Recipe:
Artichoke hearts a la Francese is a relatively easy dish to make. The recipe usually involves the following steps:- Drain marinated artichoke hearts and pat dry with a paper towel.
- Dredge the artichoke hearts in flour and season with salt and pepper.
- In a large skillet, melt butter over medium-high heat.
- Add chopped garlic to the skillet and cook until fragrant.
- Add the artichoke hearts to the skillet and cook until golden brown, about 3-4 minutes per side.
- Add white wine, lemon juice, and parsley to the skillet and stir to combine.
- Lower the heat and let simmer for another 2-3 minutes.
- Transfer the artichoke hearts to a serving dish and sprinkle with breadcrumbs and chives.
- Serve immediately and enjoy.
Variations of Artichoke Hearts a la Francese:
Artichoke hearts a la francese is a versatile dish that can be modified and adapted to suit a variety of tastes and preferences. Some popular variations of the dish include:Stuffed Artichoke Hearts:
This variation of the dish involves stuffing the artichoke hearts with a mixture of breadcrumbs, herbs, garlic, and cheese before pan-frying them to perfection. The stuffed artichoke hearts can be served as an appetizer or a main course depending on the portion size.Artichoke Hearts with Lemon Butter Sauce:
This variation of the dish involves coating the artichoke hearts in a mixture of flour, garlic powder, and paprika before pan-frying them to perfection. The artichoke hearts are then topped with a lemon butter sauce made with butter, lemon juice, and white wine. This variation of the dish has a subtle and tangy flavor that is perfect for those who prefer milder flavors.Artichoke Hearts with Tomato Sauce:
This variation of the dish involves pan-frying the artichoke hearts and serving them with a rich and savory tomato sauce. The tomato sauce is made with chopped tomatoes, onions, garlic, and herbs and then simmered until thick and flavorful. This variation of the dish is perfect for those who prefer richer and more savory flavors.Conclusion:
Artichoke hearts a la francese recipes have been enjoyed by food lovers for centuries. The dish has a unique flavor profile that combines the tanginess of lemon, the richness of butter, and the nuttiness of artichokes. Whether served as an appetizer or a main course, artichoke hearts a la francese is a dish that is sure to satisfy the taste buds of anyone who tries it.
H4:
Artichoke Hearts a la Francese is a classic Italian dish that has been enjoyed by people all around the globe. This recipe is simple, easy to prepare, and packed with flavors that will leave you wanting more. Artichoke hearts are the star of the dish, and they are cooked to perfection with a light, crispy coating that is full of flavor. Whether you are a seasoned cook or a novice in the kitchen, this recipe is a must-try.
H4: Choosing the Artichokes
When preparing Artichoke Hearts a la Francese, it is crucial to choose the right type of artichokes. Globe artichokes are the best option as they are large, firm, and have a meaty texture. It is essential to choose artichokes that have tightly packed and closed leaves. Fresh artichokes are best, but if you cannot find them, you can use canned artichoke hearts. You should drain them well and pat dry them before using them in the recipe.
H4: Preparing the Artichokes
Before cooking, it is important to prepare the artichokes properly. To do this, you will first need to trim the top of the artichokes and cut off the stem using a sharp knife. You should then remove the outer leaves and trim the remaining leaves around the base of the artichoke. Once you have trimmed the artichokes, you should wash them well under cold running water to remove any dirt or debris.
H4: Slicing the Artichokes
To create the perfect Artichoke Hearts a la Francese, the artichokes must be sliced in half, lengthwise. You should then carefully remove the choke using a small spoon or knife, leaving only the meaty heart. Once the artichoke hearts have been cleaned and sliced, you can start preparing the coating.
H4: Preparing the Coating
The coating for Artichoke Hearts a la Francese is simple, but it is also the key to creating a delicious, crispy texture. Start by mixing flour, salt, and pepper in a bowl. In another bowl, beat eggs and add parsley, garlic, and lemon juice. You should then mix the flour mixture with the egg mixture, whisking until the batter is smooth.
H4: Cooking the Artichokes
When cooking the artichokes, it is essential to use a high-quality oil, such as olive oil or vegetable oil. You should heat the oil in a pan until it is hot and shimmering. Dip each artichoke heart in the batter, ensuring it is completely covered, and then place it in the hot oil. Cook until golden brown, turning once, for about 2-3 minutes per side.
H4: Serving Suggestions
Once the Artichoke Hearts a la Francese are cooked, they should be drained well on a paper towel to remove any excess oil. They can be served immediately, as a side dish, or as an appetizer. You can also serve them as a main course with a side salad or veggie. They pair well with a variety of sauces, such as aioli, marinara, or lemon butter.
H5: Tips for Success
- Choose fresh, firm, and tightly packed artichokes.
- Trim the artichokes well before cooking.
- Slice the artichokes in half and remove the choke.
- Use high-quality oil for frying.
- Dip the artichoke hearts in the batter, ensuring they are completely covered, before cooking.
- Drain the cooked artichokes well on a paper towel to remove excess oil.
- Serve immediately or keep warm in the oven before serving.
H5: Variations
There are various ways to spice up your Artichoke Hearts a la Francese recipe to suit your preferences. Here are a few ideas:
- Add grated Parmesan cheese or Pecorino Romano to the batter to give it a cheesy flavor.
- Use a gluten-free flour mix or almond flour instead of all-purpose flour to make the recipe gluten-free.
- Replace the parsley and garlic with other herbs, such as basil or oregano, or spices to give it a different flavor profile.
- Serve with your choice of dipping sauce, such as mayonnaise, lemon aioli, or marinara.
- Top the Artichoke Hearts with freshly chopped herbs, such as parsley, basil, or cilantro, for a pop of color and flavor.
H4: Conclusion
Artichoke Hearts a la Francese is a delicious, classic Italian recipe that is perfect for any occasion. Whether you choose to serve it as an appetizer or a main course, the crispy, flavorful, and tender artichokes are sure to please. Follow these valuable tips to make the perfect Artichoke Hearts a la Francese, and you are sure to impress your guests with this crowd-pleasing dish.