All Recipes Side Dish Vegetables

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

Nutrition Info

359.8 calories carbohydrate: 21 g cholesterol: 80.3 mg fat: 27.6 g fiber: 2.6 g protein: 6.9 g saturatedFat: 10.5 g servingSize: - sodium: 611.4 mg sugar: 0.3 g transFat: : - unsaturatedFat: : -

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.

4 servings

Regional favorite from greater Rochester, NY area. Great appetizer or as a main dish served over pasta.