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    Artichoke Francaise


    Source of Recipe


    Newspaper

    List of Ingredients




    4 artichoke hearts (canned, cut in half)
    flour for dredging
    2 whole eggs, beaten
    1/4 cup blended oil
    1 oz. grated cheese
    1 tsp. chopped parsley
    salt & pepper to taste
    1 tbsp. white wine
    2 tbsp. chicken stock
    1 tsp. lemn juice
    1 oz. salted butter
    flour for dredging butter

    Recipe



    Heat oil in medium sauce pan.
    Roll artichoke hearts in flour and place in beaten eggs.
    Place into hot oil.
    Cook both sides until golden brown and remove from pan.

    Add wine, lemon juice, chicken stock to pan and bring to boil.

    Turn down to simmer and add butter which has been rolled in flour.
    Add salt, pepper grated cheese and parsley.

    Add artichokes to sauce and let sauce thicken slightly.

    Serves approximately 2

 

 

 

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