ARTICHOKE HEARTS A LA FRANCESE

Artichoke Hearts a La Francese image

Provided by Manami

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

14 ounces can artichoke hearts, drained
1/2 cup unbleached all-purpose flour
salt and pepper
3 eggs
3 tablespoons olive oil
1/4 cup limoncello
3 tablespoons dry white wine
1 tablespoon capers, drained
3 tablespoons chilled butter, cut into thin slices
1 tablespoon finely chopped flat-leaf Italian parsley

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.