Artichoke Hearts A La Francese

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 14 ounces can artichoke hearts, drained
• 1/2 cup unbleached all-purpose flour
• salt and pepper
• 3 eggs
• 3 tablespoons olive oil
• 1/4 cup limoncello
• 3 tablespoons dry wine
• 1 tablespoon capers, drained
• 3 tablespoons chilled butter, cut into thin slices
• 1 tablespoon finely chopped flat-leaf italian parsley

Recipe

• 1 cut the artichoke hearts into quarters.
• 2 measure the flour into a shallow bowl and season it with salt and pepper.
• 3 in a deep bowl, beat the eggs lightly with a fork and season with salt and pepper.
• 4 set a plate by the bowl of flour.
• 5 dredge the artichoke hearts in the seasoned flour, shake off the excess, then arrange them on the plate.
• 6 heat the oil in a large skillet over medium heat.
• 7 working quickly, dip a few artichoke hearts at a time into the beaten eggs, then arrange them, single layer, in the heated oil.
• 8 continue with the remaining artichoke hearts.
• 9 cook for 2-3 minutes, or until golden brown.
• 10 using tongs, turn each artichoke heart and cook the other side for 2-3 minutes or until golden brown.
• 11 pour the limoncello and wine evenly over the artichoke hearts, then scatter the capers on top.
• 12 sprinkle with salt and pepper.
• 13 cover and cook for 1 minute, carefully rotating the skillet to move the liquid.
• 14 add the pieces of butter, scattering evenly over the top of the artichoke hearts.
• 15 carefully move the skillet in a circular motion as the butter melts.
• 16 cover and cook for 1-2 minutes, or until the sauce thickens slightly.
• 17 taste for seasonings.
• 18 place the artichoke hearts in a serving bowl and pour the sauce over, using a rubber spatula to scrape the juices from the skillet.
• 19 scatter the parsley on top.
• 20 serve immediately.