Artichokes French

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!

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.