ARTICHOKES FRENCH

 

 

 

Prep time: 15 minutes  Total time: 25 minutes  Servings: 4

 

Ingredients:

1 (15oz.) can whole artichoke hearts

3/4 cup flour

salt and pepper

2 large eggs, beaten

4 Tablespoons butter

1cup white wine ( I like Woodbridge Pinot Grigio)

1-2 Tablespoons fresh squeezed lemon juice

grated parmesan cheese to garnish

1/2 pound angelhair pasta, cooked and drained(coat with a bit of butter to keep from sticking together. save a bit of the pasta water for the sauce.

 

Directions:

Well drain the artichokes, then slice them in half.

put flour into a bowl with salt and pepper, and beaten egg into another bowl.

add sliced artichokes to flour and coat them, then coat them with the egg.

Heat a large skillet on medium to medium high heat, with 2 T. butter.

add the artichokes to skillet, and brown them on all sides to your liking.

When fully cooked, add the cup of wine, and 2 more Tablespoons butter. 

let the wine reduce for a few minutes till sauce coats the back of the spoon.

add the pasta, and a small amount of the pasta water.  when all is coated with sauce and ready,

place on a serving platter, and squeeze the lemon over it, and sprinkle with the parmesan cheese.

This dish can also be done with chicken breast, it is good also with both together.