This artichoke recipe is really delicious. The artichokes have a meaty texture, and the lemon, wine sauce really makes this dish savory. I have served this as a vegetable side dish for seated dinner parties, or as a side dish on a buffet. This is perfect for your vegetarian guests.
2-14 oz. Cans Artichoke Hearts
1 Cup Flour
½ Tsp. Salt & ½ Tsp. Black Pepper
4 Eggs, Beaten & ½ Cup Water
¼ Cup Olive Oil & ¼ Cup Butter
3 Tbsp. Lemon Juice
½ Cup White Wine (like Chardonnay)
4 Tbsp. Butter
2 Tbsp. Parsley, Chopped
Lemon Slices, Garnish
Cut the artichoke hearts in half, lengthwise. Place the cut artichoke hearts in a colander to drain. In a large bowl, combine the flour with the salt and pepper. In another bowl, combine the beaten eggs and water. Dredge the artichokes in flour, then in the beaten egg mixture. Meanwhile, heat the olive oil and butter in a sauté pan over medium heat. Place the artichokes in the hot oil mixture. Cook until golden brown in each side, turning once. Remove cooked artichokes and sprinkle lightly with salt. Drain the olive oil from the pan, leaving 2 Tbsp. of oil, and return the pan to the stove. Add the lemon juice and white wine to the pan and sauté for approx. 2 minutes. Add the butter and heat until melted. Add the chopped parsley. Return the cooked artichokes to the pan and heat through. Garnish with lemon slices and additional chopped parsley and serve warm.