Artichokes Francaise

This is a recipe that truly benefits from great olive oil, like Sciabica's Mission Variety Spring Harvest.  First, the battered artichokes are browned in olive oil.  Then the frying oil forms the base of a buttery lemon sauce - not that you can ever go wrong with pan-fried artichokes!  It's not the healthiest dish, but it's really tasty.



Artichokes Francaise
by Julie

2 cans whole artichokes hearts, drained and halved

3/4 cup flour
3 large eggs

2 Tablespoons grated Parmesan cheese
2 Tablespoons minced fresh parsley, divided

1/4 cup Sciabica's Mission Variety Spring Harvest Extra Virgin Olive Oil

1/4 cup dry white wine
2 Tablespoons butter
juice of 1/2 lemon
splash of chicken stock (optional)
1/2 teaspoon each salt and ground black pepper

First, you'll prepare the artichokes for pan-frying by battering them.  In a medium bowl, mix the flour with 1/2 teaspoon each of salt and pepper.  In another medium bowl, whisk together the eggs, Parmesan, 1 tablespoon of parsley, and a few pinches of salt and pepper.

Roll the artichoke halves into the flour, then dip them in egg mixture.

Heat the olive oil in a large saute pan over medium.  Pan-fry the artichoke halves, flipping once, until crispy and golden brown on each side.  Do this in batches, if necessary, so you don't crowd the pan.  Let them drain on a paper towel.

When the artichokes are done and the saute pan is empty, deglaze with the white wine.  When almost all of it has bubbled away, add the butter, lemon juice, and chicken stock (if using).  Stir everything together and let it thicken.  When thick, add the rest of the parsley, and salt and pepper to taste.

Place the artichokes in a serving platter, pour the sauce on top, and serve as a side dish or appetizer.