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
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Ingredients
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2
large eggs
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1 cup
all-purpose flour (gluten free flour or 1/4 cup coconut flour and 1/2 cup almond meal)
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1 teaspoon
dried parsley or 1 tablespoon of fresh parsley, chopped
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1 teaspoon
paprika
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1
can artichoke hearts, quartered, drained
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2 tablespoons
unsalted butter
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2 tablespoons
olive oil
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3/4 cup
low sodium chicken broth
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1/4 cup
white wine
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1/4 teaspoon
freshly ground pepper
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1 tablespoon
capers, drained
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1
lemon, juiced
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1
lemon, quartered for garnish
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Fresh parsley for garnish
Directions
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In a shallow dish or bowl whisk eggs. In another shallow dish or bowl mix together the flour, paprika and parsely.
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One at a time dip artichoke quarter in flour, egg, flour again and egg.
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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.
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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.
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Place on serving platter and garnish with fresh lemon quarters and fresh parsley.
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