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
all-purpose flour (gluten free flour or 1/4 cup coconut flour and 1/2 cup almond meal)
dried parsley or 1 tablespoon of fresh parsley, chopped
can artichoke hearts, quartered, drained
low sodium chicken broth
freshly ground pepper
lemon, quartered for garnish
Fresh parsley for garnish
In This Recipe
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.