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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Well drain the artichokes, then slice them in half. | 2. Put flour into a bowl and season it with salt and pepper. | 3. Add the sliced artichokes. Toss them in the flour to coat. | 4. Beat eggs in another mixing bowl. | 5. Shake any excess flour from the artichokes (discard the flour) and add the artichokes to the eggs and stir them around to coat. | 6. Heat a large non-stick pan on medium to medium-high heat, with a couple of Tablespoons of butter. When the pan is hot, add the artichokes one at a time. Discard any leftover egg. | 7. When the first side is browned to your liking, flip the artichokes. Do the same thing to the other sides. | 8. When the artichokes have browned to your liking add about a cup of any white wine you like to drink. Also add another 1-2 Tablespoon(s) of butter to the pan. Let the wine reduce for a few minutes and thicken. | 9. Pour the freshly squeezed lemon juice over the top and they're ready to be served. | 10. We always add lots of grated parmesan cheese and a sprinkling of freshly chopped parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
artichoke heart	1	can		-	-	-	-
purpose flour	3/4	cup		-	-	-	-
salt pepper				-	-	-	-
egg	2		beaten	143.0	0.72	12.56	9.51
butter	3 -4	tablespoons		0.0	0.0	0.0	0.0
white wine	1	cup		-	-	-	-
lemon juice	1 -2	tablespoon	squeezed bottled	0.0	0.0	0.0	0.0
parmesan cheese			grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.