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Author Notes: I am not sure if Artichoke Francaise is a an appetizer or main course! I just ate 2 of them as an appetizer while making dinner.. Give this recipe a try and you can substitute flours to make this a paleo recipe or gluten free. —Cindy Anschutz
- 2 large eggs
- 1 cup all-purpose flour (gluten free flour or 1/4 cup coconut flour and 1/2 cup almond meal)
- 1 teaspoon dried parsley or 1 tablespoon of fresh parsley, chopped
- 1 teaspoon paprika
- 1 can artichoke hearts, quartered, drained
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3/4 cup low sodium chicken broth
- 1/4 cup white wine
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon capers, drained
- 1 lemon, juiced
- 1 lemon, quartered for garnish
- Fresh parsley for garnish
- In a shallow dish or bowl whisk eggs. In another shallow dish or bowl mix together the flour, paprika and parsely.
- One at a time dip artichoke quarter in flour, egg, flour again and egg.
- Heat butter and oil in a large saute pan over medium-high heat. Add coated artichoke hearts and cook until golden on all sides. Remove from pan and set aside. Clean out oil from pan.
- In the same pan over medium heat add chicken broth, wine, pepper and lemon juice. Once it starts to boil reduce to simmer; add in capers and artichokes. Let simmer for 3 minutes.
- Place on serving platter and garnish with fresh lemon quarters and fresh parsley.