Ingredients
4
4 servings
- •0.5 cup all-purpose flour
- •1 egg
- •1 (14 ounce) can artichoke hearts, drained and halved
- •0.25 cup vegetable oil
- •0.25 cup butter
- •1 lemon, juiced
- •3 tablespoons Parmesan cheese
- •0.25 cup dry sherry
- •salt and ground black pepper to taste
- •1 tablespoon chopped fresh parsley, or to taste
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 360
- Carbohydrate: 21g
- Fat: 28g
- Fiber: 3g
- Protein: 7g
- Sugar: 0g
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