For this week’s Five Ingredient Friday I wanted to offer a great vegetarian option. This veggie dish can be served as a main or hearty side dish. I think it would also taste fantastic over a bed of rice or garlicky, buttered pasta.
Chicken Francese, a very popular Italian American dish is chicken cutlet, battered and sauteed with lemon and wine. I used my go to recipe, simplified it a bit and subbed the defrosted artichokes instead and wow, it was good.
The best thing about this dish is you can run the artichokes under hot water for a few minutes and they are ready to go. I like the bagged variety from Trader Joes.
Hope you give this simple, delicious dish a try!
1 tablespoon butter
1 tablespoon extra virgin olive oil
1 large bag, frozen artichoke hearts
1 cup AP Flour
2 eggs, beaten
½ cup white wine
Run hot water over the frozen artichokes to defrost. Place in a strainer and pat with a paper towel to remove excess water. Set up a breading station.
Place flour in one bowl and 2 eggs, beaten in another bowl, side by side. Have the artichokes ready to dip.
In a large sauté pan, heat butter and olive oil on medium heat. Working quickly, dip each artichoke in the flour, then in the egg and then into the hot pan. Fill the pan with the egg dipped artichokes and let them sizzle for three to four minutes.
Gently flip them all over. The underside should be a deep, golden brown. Allow them to cook for another three to four minutes. Shimmy the pan to make sure they aren’t sticking.
Once all the flour, egg coating is cooked, pour in the wine and let it reduce by half. Add the juice of one lemon. Slice the other lemon and add to the pan as garnish.
Serve with rice or pasta.
Anna Francese Gass
Anna is working on a cookbook featuring recipes from around the world. She cooks with immigrants to translate their favorite and best recipes to paper for generations to come.