Artichoke Francaise

Staff Writer
Artichoke Francaise
Cindy’s Table

I am not sure if Artichoke Francaise is a an appetizer or main course! I just ate two of them as an appetizer while making dinner. Give this recipe a try and you can substitute flours to make this a paleo recipe or gluten-free.

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6
Servings
191
Calories Per Serving
Deliver Ingredients

Notes

Note: Combining butter and oil together when you want to saute over a medium-high heat and keep ingredients together works very well. It will also prevent burning.

Give this recipe a try and you can substitute flours to make this a paleo recipe or gluten-free.

Ingredients

  • 2 large eggs
  • 1 Cup all-purpose flour (gluten-free flour or 1/4 cup coconut flour and 1/2 cup almond meal)
  • 1 Teaspoon dried parsley or 1 tablespoon of fresh parsley, chopped
  • 1 Teaspoon paprika
  • 1 can artichoke hearts, quarter, drained
  • 2 Tablespoons unsalted butter
  • 2 Tablespoons olive oil
  • 3/4 Cups low-sodium chicken broth
  • 1/4 Cup white wine
  • 1/4 Teaspoon freshly ground pepper
  • 1 Tablespoon capers, drained
  • 1 lemon, juiced
  • 1 lemon, quartered for garnish
  • Fresh parsley for garnish

Directions

In a shallow dish or bowl whisk eggs. In another shallow dish or bowl mix together the flour, paprika, and parsely.

One at a time dip artichoke quarter in flour, egg, flour again, and egg.

Heat butter and oil in a large saute pan over medium-high heat. Add coated artichoke hearts and cook until golden on all sides. Remove from pan and set aside. Clean out oil from pan.

In the same pan over medium heat add chicken broth, wine, pepper, and lemon juice. Once it starts to boil reduce to simmer; add in capers and artichokes. Let simmer for 3 minutes.

Place on serving platter and garnish with fresh lemon quarters and fresh parsley.

Artichoke Francaise Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Artichoke Francaise Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Nutritional Facts

Total Fat
10g
16%
Sugar
0.6g
N/A
Saturated Fat
4g
18%
Cholesterol
72mg
24%
Protein
5g
11%
Carbs
19g
6%
Vitamin A
69µg
8%
Vitamin B12
0.2µg
3.1%
Vitamin C
6mg
10%
Vitamin D
0.4µg
0.1%
Vitamin E
1mg
6%
Vitamin K
6µg
8%
Calcium
24mg
2%
Fiber
1g
6%
Folate (food)
21µg
N/A
Folate equivalent (total)
75µg
19%
Folic acid
32µg
N/A
Iron
2mg
9%
Magnesium
14mg
4%
Monounsaturated
5g
N/A
Niacin (B3)
2mg
9%
Phosphorus
77mg
11%
Polyunsaturated
1g
N/A
Potassium
130mg
4%
Riboflavin (B2)
0.2mg
12.1%
Sodium
75mg
3%
Thiamin (B1)
0.2mg
12.1%
Trans
0.2g
N/A
Zinc
0.5mg
3.1%

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