The vegetarian version of the Italian Favorite, Chicken Francese!
1 tablespoon extra virgin olive oil
1 large bag, frozen artichoke hearts
1 cup AP Flour
2 eggs, beaten
½ cup white wine
Run hot water over the frozen artichokes to defrost. Place in a strainer and pat with a paper towel to remove excess water. Set up a breading station.
Place flour in one bowl and 2 eggs, beaten in another bowl, side by side. Have the artichokes ready to dip.
In a large sauté pan, heat butter and olive oil on medium heat. Working quickly, dip each artichoke in the flour, then in the egg and then into the hot pan. Fill the pan with the egg dipped artichokes and let them sizzle for three to four minutes.
Gently flip them all over. The underside should be a deep, golden brown. Allow them to cook for another three to four minutes. Shimmy the pan to make sure they aren’t sticking.
Once all the flour, egg coating is cooked, pour in the wine and let it reduce by half. Add the juice of one lemon. Slice the other lemon and add to the pan as garnish.
Serve with rice or pasta.
Anna, the author of this recipe, is working on a cookbook featuring recipes from around the world. She cooks with immigrants to translate and their favorite and best recipes to paper for generations to come. If you have a Nonna who would be interested in cooking with Anna, please reach out via email: email@example.com