A while back, I had a reader request for a recipe – Artichokes Francaise (I had mentioned them in a recent review of Parisi’s Steakhouse in Schenectady). I wasn’t able to find the recipe then, but I happened across one in yesterday’s paper. It was created by a chef/instructor at Schenectady County Community College‘s culinary arts department. I’ve made many adjustments, since the recipe was originally designed for a restaurant kitchen. Enjoy – but be sure to get on the treadmill for a couple hours after eating this.
- 2 cans (14-oz) artichoke hearts, drained
- 2 cups flour
- Salt, to taste
- Pepper, to taste
- 1/4 chopped parsley
- 8 eggs, beaten
- 1 cup olive oil
- 6 garlic cloves, chopped
- Juice from 1 lemon
- ½ cup dry white wine
- 1 stick butter (!)
Cut artichoke hearts in half, from top to bottom, and place in colander; drain. Season flour with salt and pepper. Add half of the chopped parsley to beaten eggs. Dredge artichokes in flour, then place floured artichokes in beaten egg mixture. Heat saute pan over medium heat. Add olive oil and garlic. Cook garlic to light brown. Test oil by drizzling egg mixture into it. The egg should scramble. Place artichokes into hot oil. Cook until golden brown on each side, turning only once. Remove cooked artichokes; keep warm. Drain 3/4 of the oil from sauté pan and return pan to stove. When pan is warm again, add lemon and white wine to de-glaze and reduce. Place artichokes on a platter. Add butter to lemon-wine mixture. Swirl until melted. Pour over artichokes, sprinkle with remaining parsley and serve immediately. Serves four.
That’s not how parisis made them … I know cause I was chef there for two years.
I didn’t say that’s how Parisi’s made them, but if you’d like to share how they were prepared in the *former* Parisi’s kitchen, that would be great!
Oh, I forgot to ask – where are you cooking now?
Add parm to the egg mixture and also top the finished product with diced tomatoes. It helps break up the heavyness.