Artichokes French (per 20 Pieces) Recipe
Egg battered artichoke hearts with Sherry, chicken stock, lemon and butter
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation and Cooking
- 1
Prepare the Artichokes
Drain the artichoke hearts and pat them dry with paper towels. If using whole artichokes, separate the hearts and trim them.
- 2
Make the Batter
In a mixing bowl, whisk together the eggs, sherry, lemon juice, salt, and pepper. Slowly add the flour, mixing until smooth.
- 3
Coat the Artichokes
Dip each artichoke heart into the egg batter, ensuring they are fully coated.
- 4
Fry the Artichokes
Heat olive oil in a large skillet over medium heat. Once hot, add the battered artichoke hearts in batches, frying until golden brown on both sides. Remove and place on paper towels to drain excess oil.
- 5
- 6
Serve
Arrange the fried artichokes on a platter and drizzle with the buttery sauce. Serve warm.