For those who love trying regional favorites, this Artichoke French recipe is a must. Originating from the Rochester, NY area, Artichoke French is a savory dish that captures the unique flavors of tender artichokes bathed in a tangy, buttery lemon wine sauce. This dish is perfect as an appetizer or a main course, bringing restaurant-quality flavors right to your dining table.
Overview of Artichoke French Recipe
Artichoke French became a local hit due to its simple yet delightful preparation. The dish involves artichoke hearts coated in a seasoned egg batter, lightly sautéed, and then simmered in a delectable sauce made with white wine, lemon, and butter. The recipe is an adaptation of the more famous Chicken French, modified for those who prefer a meatless version.
Ingredients for Artichoke French
For the Artichokes:
- 2 cans (14 oz each) of artichoke hearts, drained and halved
- 3 large eggs
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- Salt and black pepper to taste
For the Lemon Wine Sauce:
- ½ cup dry white wine
- ½ cup chicken or vegetable broth
- 2 tablespoons fresh lemon juice
- 3 tablespoons unsalted butter
- 2 cloves garlic, finely minced
- Chopped fresh parsley for garnish
Step-by-Step Instructions
1. Prepare the Egg Batter and Dredge
- In a bowl, beat the eggs and season with salt, black pepper, and garlic powder.
- Spread the flour on a separate plate. Dip each artichoke half first into the flour, shaking off any excess, and then coat it in the egg mixture.
2. Sauté the Artichokes
- Heat 2 tablespoons of oil in a large skillet over medium heat.
- Place the coated artichokes into the skillet and sauté for 2-3 minutes per side, or until golden brown. Transfer to a plate lined with paper towels.
3. Make the Lemon Wine Sauce
- In the same skillet, add a bit more oil if needed and sauté the minced garlic for about 30 seconds.
- Pour in the white wine and broth, allowing it to simmer for about 2 minutes until slightly reduced.
- Stir in the lemon juice and butter, letting the butter melt fully for a silky sauce.
4. Combine and Serve
- Return the artichokes to the skillet, spooning the sauce over them and cooking for an additional 2-3 minutes to let the flavors meld.
- Garnish with chopped parsley and serve warm with crusty bread or over a bed of rice or pasta.
Tips for the Best Artichoke French
- Use Fresh or Frozen Artichokes: For an even fresher taste, use steamed or lightly boiled fresh artichokes instead of canned.
- Adjust the Sauce: If you prefer a richer sauce, add a splash of heavy cream at the end for a creamy texture.
- Pairing: Serve with a glass of the same dry white wine used in the sauce for a harmonious dining experience.
Conclusion: A Restaurant-Worthy Recipe at Home
This Artichoke French recipe brings the flavors of upstate New York straight to your kitchen, offering an elegant yet simple dish that can be enjoyed as an appetizer or entrée. The combination of tender artichokes, tangy lemon, and savory wine sauce will make this a favorite addition to your cooking repertoire. Try it for your next gathering or treat yourself to a taste of a regional classic.
Enjoy this dish with friends and family, and relish in the comforting and rich flavors of Artichoke French!
