Artichokes French Food

ARTICHOKES FRENCH

Steps:

• Pour flour into a shallow bowl; beat egg in a separate bowl. Dredge artichoke hearts in flour and then coat with egg.
• Heat vegetable oil in a skillet over medium heat; cook and stir artichoke hearts in the hot oil until browned, about 5 minutes. Transfer cooked artichoke hearts to a bowl.
• Pour oil out of skillet and wipe clean with a paper towel; return to stove top. Heat butter in the skillet over medium heat; pour in lemon juice. Return artichoke hearts to skillet and sprinkle with Parmesan cheese; pour in sherry. Season with salt and pepper; stir well.
• Remove artichoke hearts from skillet using a slotted spoon and transfer to a serving dish. Boil sauce until reduced, 2 to 3 minutes. Pour over artichoke hearts; garnish with parsley.

ARTICHOKES FRENCH

Steps:

• Well drain the artichokes, then slice them in half.
• Put flour into a bowl and season it with salt and pepper.
• Add the sliced artichokes. Toss them in the flour to coat.
• Beat eggs in another mixing bowl.
• Shake any excess flour from the artichokes (discard the flour) and add the artichokes to the eggs and stir them around to coat.
• Heat a large non-stick pan on medium to medium-high heat, with a couple of Tablespoons of butter. When the pan is hot, add the artichokes one at a time. Discard any leftover egg.
• When the first side is browned to your liking, flip the artichokes. Do the same thing to the other sides.
• When the artichokes have browned to your liking add about a cup of any white wine you like to drink. Also add another 1-2 Tablespoon(s) of butter to the pan. Let the wine reduce for a few minutes and thicken.
• Pour the freshly squeezed lemon juice over the top and they're ready to be served.
• We always add lots of grated parmesan cheese and a sprinkling of freshly chopped parsley.

ARTICHOKES FRENCH RECIPE

Steps:

• Package or frozen or you can use canned. Cut in half or you can just fry them whole. Drain or thaw the artichoke hearts. Dip each into flour and finish in an egg, salt and pepper mixture. Fry in a large fry pan with olive oil. When they are a light gold color, transfer to a paper toweled plate to drain. Wipe out the fry pan and melt a stick of salted butter. Add about a cup (or more to your preference)of white wine. Cook on low to just reheat them in the butter/wine sauce.

THREE CHEESE ARTICHOKE & SPINACH DIP

Steps:

• Place a 6-in. cake pan or small ovenproof saucepan in the center of a 10-in. cast-iron skillet. Cut each roll into thirds; roll each piece into a ball. Place along outer edge of skillet. Gently stack remaining balls on top of bottom layer, leaving some space between them. Cover and let rise until almost doubled, about 30 minutes., Preheat oven to 400°. Microwave butter, garlic powder and red pepper flakes, covered, until butter is melted. Brush half of butter mixture over dough. Reserve remaining butter mixture., Bake until dough balls are set and beginning to brown, 15-18 minutes. Remove cake pan from skillet. Meanwhile, in a small skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender, 5-7 minutes. Add garlic; cook 1 minute longer., In a large bowl, combine the mayonnaise, cream cheese, 3/4 cup mozzarella cheese and 1/2 cup Parmesan cheese. Add the mushroom mixture, artichokes and spinach., Spoon dip into center of skillet; sprinkle with red pepper and remaining 1/4 cup mozzarella. Brush rolls with remaining butter mixture; sprinkle with remaining 2 tablespoons Parmesan. Bake until dip is heated through and rolls are golden brown, 10-15 minutes. If desired, sprinkle with additional red pepper flakes.