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

Diane
prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
4
Max Servings:
4
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Ingredients

Directions

  • Pour flour into a shallow bowl; beat egg in a separate bowl. Dredge artichoke hearts in flour and then coat with egg.

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  • 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.

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.

Tip

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

359.77 calories; 6.92 g protein; 20.99 g carbohydrates; 27.61 g fat; 80.3 mg cholesterol; 611.38 mg sodium.Full Nutrition


Reviews (9)

Read All Reviews

Most helpful positive review

Ferryal Lackey
10/28/2015
Great recipe! Living in Roch. NY been looking for this recipe for decades as non of the chefs in the restaurants here which serve this dish ever wanted to share this secret recipe! Here are the small changes I've made after frying the artichokes in oil for 4 min. I turned them over & fried for another 2 min. added the rest of the ingredients to the same pan without pouring out the oil and adding more butter (as for not using butter for health reasons)! Next time I will add fresh chopped garlic at the last min. of frying as that is how it is served here in Roch. I must say the leftovers are even better the next day! Thank you so much for sharing your recipe.....!
(10)

Most helpful critical review

GrannySue
08/25/2016
Not great but palatable
10 Ratings
  • 5 Rating Star 7
  • 4 Rating Star 2
  • 3 Rating Star 1
Ferryal Lackey
10/28/2015
Great recipe! Living in Roch. NY been looking for this recipe for decades as non of the chefs in the restaurants here which serve this dish ever wanted to share this secret recipe! Here are the small changes I've made after frying the artichokes in oil for 4 min. I turned them over & fried for another 2 min. added the rest of the ingredients to the same pan without pouring out the oil and adding more butter (as for not using butter for health reasons)! Next time I will add fresh chopped garlic at the last min. of frying as that is how it is served here in Roch. I must say the leftovers are even better the next day! Thank you so much for sharing your recipe.....!
(10)
Suzy Mazz
12/22/2015
I htink it needs chicken stock! Everyone thinks that it is only sherry I actually got in an argument with someone who then spoke with the chef at a local Italian restaurant here in Rochester who confirmed that there is indeed chicken stock along with the sherry! It's like 2:1 ratio of sherry to stock. Adjust accordingly to your taste! Also add a tad of garlic powder to the flour. Adds more flavor!
(2)
Susan Sapetko
03/20/2016
I made it a little more tart by using 2 fresh lemons. I also used white wine instead of sherry. We like it tart and very few chefs make it that way. It was awesome!
(1)
Anonymous
12/11/2013
Simple and delicious recipe. The only change we made was using white wine instead of sherry. It was a tad lemony so we'll probably use just half a lemon next time otherwise it was excellent.
(1)
Jeannie K
09/21/2018
I am from Rochester and love love Artichokes French. We French everything up here chicken Haddock veal you name it.:) It s delicious and I thought why not try to make it at home. Followed recipe except I left my artichokes whole and doubled the about using 2 cans whole artichokes drained. They are served whole in the places I order them here halve them if you like. You do not need to measure flour and you are just dredging the artichokes to coat them. Same with the egg. I used 2 eggs for 2 cans of artichokes and it was just enough. I sautéed them in a butter olive oil mix rather than vegetable oil. Vegetable oil would probably have been fine but I love the butter olive oil combo. Bottled lemon juice is fine but if you have fresh lemons great. I like mine more lemony than my husband so add to your desired taste. This varies greatly at restaurants too. You can serve with a lemon wedge so if you like more add it at the table. I didn t have Sherry so I subbed sweet vermouth. I will try Sherry next time. I love it in other dishes. You will want to use as the poster suggested either a sherry sweet vermouth or a Sauterne (sweet white wine). I added salt and pepper at the table. Use must try this!!! Sautéed egg/flour coated artichokes served with a buttery lemon wine sauce. Seriously hard to improve on that combo of flavors. Play around with the amount of lemon and type of sherry or wine you use. If you must share this gem I suggest doubling as it is that good!
bonny
10/10/2014
I thought this was perfect. I like things on the lemony side and this was exactly what I was looking for.
Djdf
09/23/2016
Excellent. The lemon and sherry really brought the flavor out
Anonymous
05/13/2015
Very good. Instead of using sherry I used chicken stock.
GrannySue
08/25/2016
Not great but palatable