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Regional favorite from greater Rochester, NY area. Great appetizer or as a main dish served over pasta.
Ingredients
- ½ cup all-purpose flour
- 1 egg
- 1 (14 ounce) can artichoke hearts, drained and halved
- ¼ cup vegetable oil
- ¼ cup butter
- 1 lemon, juiced
- 3 tablespoons Parmesan cheese
- ¼ cup dry sherry
- salt and ground black pepper to taste
- 1 tablespoon chopped fresh parsley, or to taste
Directions
Step 1
Pour flour into a shallow bowl; beat egg in a separate bowl. Dredge artichoke hearts in flour and then coat with egg.
Step 2
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.
Step 3
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.
Step 4
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.
Editor’s Note:
The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 360 | |
| % Daily Value * | |
| Total Fat28g | 35% |
| Saturated Fat11g | 53% |
| Cholesterol80mg | 27% |
| Sodium611mg | 27% |
| Total Carbohydrate21g | 8% |
| Dietary Fiber3g | 9% |
| Total Sugars0g | |
| Protein7g | |
| Vitamin C9mg | 45% |
| Calcium56mg | 4% |
| Iron1mg | 6% |
| Potassium56mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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