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Artichoke Hearts Francaise - Recipe

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Cut artichoke hearts in half.

Whip eggs and heavy cream together.

Flour the artichoke hearts and dip in egg wash.

Sauté in olive oil on medium heat until golden brown.

Add garlic, lemon juice, and wine. Reduce until halved.

Add butter to thicken the sauce, add a pinch of parsley and eat.

-6 artichoke hearts
-2 eggs
-1/4 cup flour
-2 ounces heavy cream
-1 teaspoon lemon juice
-1/2 teaspoon garlic, minced
-3 ounces butter
-2 ounces white wine
-1 ounce olive oil
- parsley