Filetto Di Sogliola Con Carciofi Recipe
Fillet of Sole and artichoke hearts, sauteed with lemon, butter and wine sauce.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Pat the sole fillets dry with paper towels. Season with salt and pepper.
- 2
Dredge the fillets lightly in flour, shaking off any excess.
- 3
If using frozen artichoke hearts, thaw and drain them. If using canned, drain and rinse well.
Cooking
- 4
Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat.
- 5
Sauté the sole fillets for 2-3 minutes per side until golden and cooked through. Transfer to a warm plate and cover loosely with foil.
- 6
In the same skillet, add another tablespoon of butter and sauté the garlic for 30 seconds until fragrant.
- 7
Add the artichoke hearts and cook for 2-3 minutes, stirring occasionally.
- 8
Deglaze the pan with white wine and lemon juice, scraping up any brown bits from the bottom of the pan.
- 9
Allow the sauce to reduce slightly, about 3-4 minutes.
- 10
Stir in the remaining tablespoon of butter, lemon zest, and chopped parsley.
- 11
Return the sole fillets to the skillet to warm through for another 1-2 minutes.
