a classic Valencian paella. During the two years I spent living in Spain, I received instruction in the Valencian dish paella. I thought I would offer this recipe for anybody who would like to try a taste of Spain as I haven’t found anything even somewhat real on this site. You will need a paellera, or just a paella, which is a particular paella pan. I promise you’ll be happy you bought the particular pan once you taste this.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup all-purpose flour
- 1 egg
- 1 (14 ounce) can artichoke hearts, drained and halved
- ¼ cup vegetable oil
- ¼ cup butter
- 1 lemon, juiced
- 3 tablespoons Parmesan cheese
- ¼ cup dry sherry
- salt and ground black pepper to taste
- 1 tablespoon chopped fresh parsley, or to taste
Instructions
- Pour flour into a shallow bowl; beat egg in a separate bowl. Dredge artichoke hearts in flour and then coat with egg.
- Heat vegetable oil in a skillet over medium heat; cook and stir artichoke hearts in the hot oil until browned, about 5 minutes. Transfer cooked artichoke hearts to a bowl.
- Pour oil out of skillet and wipe clean with a paper towel; return to stove top. Heat butter in the skillet over medium heat; pour in lemon juice. Return artichoke hearts to skillet and sprinkle with Parmesan cheese; pour in sherry. Season with salt and pepper; stir well.
- Remove artichoke hearts from skillet using a slotted spoon and transfer to a serving dish. Boil sauce until reduced, 2 to 3 minutes. Pour over artichoke hearts; garnish with parsley.
- The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
Nutrition Facts
| Calories | 360 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 80 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 11 g |
| Sodium | 611 mg |
| Sugars | 0 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
Easily adaptable to GF by switching the flour. White wine – I use Chardonnay instead of sherry. Fresh lemon juice – yes. Fresh garlic. Added at the end to the sauce before putting the chokes back in. Garlic is needed and cooks very quickly.
Very good!
I am from Rochester and love, love Artichokes French. We French everything up here, chicken, Haddock, veal, you name it. 🙂 It’s delicious and I thought why not try to make it at home. Followed recipe except I left my artichokes whole and doubled the about using 2 cans whole artichokes drained. They are served whole in the places I order them here, halve them if you like. You do not need to measure flour and you are just dredging the artichokes to coat them. Same with the egg. I used 2 eggs for 2 cans of artichokes and it was just enough. I sautéed them in a butter olive oil mix rather than vegetable oil. Vegetable oil would probably have been fine, but I love the butter olive oil combo. Bottled lemon juice is fine, but if you have fresh lemons, great. I like mine more lemony than my husband, so add to your desired taste. This varies greatly at restaurants too. You can serve with a lemon wedge so if you like more, add it at the table. I didn’t have Sherry so I subbed sweet vermouth. I will try Sherry next time. I love it in other dishes. You will want to use, as the poster suggested, either a sherry, sweet vermouth, or a Sauterne (sweet white wine). I added salt and pepper at the table. Use must try this!!! Sautéed egg/flour coated artichokes served with a buttery, lemon wine sauce. Seriously, hard to improve on that combo of flavors. Play around with the amount of lemon, and type of sherry or wine you use. If you must share this gem, I suggest doubling, as it is that good!
Excellent. The lemon and sherry really brought the flavor out
Not great but palatable
I made it a little more tart by using 2 fresh lemons. I also used white wine instead of sherry. We like it tart and very few chefs make it that way. It was awesome!
I htink it needs chicken stock! Everyone thinks that it is only sherry, I actually got in an argument with someone who then spoke with the chef at a local Italian restaurant here in Rochester who confirmed that there is indeed chicken stock along with the sherry! It’s like 2:1 ratio of sherry to stock. Adjust accordingly to your taste! Also, add a tad of garlic powder to the flour. Adds more flavor!
Great recipe! Living in Roch. NY, been looking for this recipe for decades as non of the chefs in the restaurants here which serve this dish ever wanted to share this secret recipe! Here are the small changes I’ve made, after frying the artichokes in oil for 4 min. I turned them over & fried for another 2 min. added the rest of the ingredients to the same pan, without pouring out the oil and adding more butter (as for not using butter for health reasons)! Next time I will add fresh chopped garlic at the last min. of frying as that is how it is served here in Roch. I must say the leftovers are even better the next day! Thank you so much for sharing your recipe…..!
Very good. Instead of using sherry I used chicken stock.
I thought this was perfect. I like things on the lemony side and this was exactly what I was looking for.
Simple and delicious recipe. The only change we made was using white wine instead of sherry. It was a tad lemony, so we’ll probably use just half a lemon next time, otherwise it was excellent.