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1
Cut the artichoke hearts into quarters.
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2
Measure the flour into a shallow bowl and season it with salt and pepper.
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3
In a deep bowl, beat the eggs lightly with a fork and season with salt and pepper.
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4
Set a plate by the bowl of flour.
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5
Dredge the artichoke hearts in the seasoned flour, shake off the excess, then arrange them on the plate.
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6
Heat the oil in a large skillet over medium heat.
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7
Working quickly, dip a few artichoke hearts at a time into the beaten eggs, then arrange them, single layer, in the heated oil.
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8
Continue with the remaining artichoke hearts.
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9
Cook for 2-3 minutes, or until golden brown.
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10
Using tongs, turn each artichoke heart and cook the other side for 2-3 minutes or until golden brown.
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11
Pour the Limoncello and wine evenly over the artichoke hearts, then scatter the capers on top.
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12
Sprinkle with salt and pepper.
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13
Cover and cook for 1 minute, carefully rotating the skillet to move the liquid.
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14
Add the pieces of butter, scattering evenly over the top of the artichoke hearts.
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15
Carefully move the skillet in a circular motion as the butter melts.
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16
Cover and cook for 1-2 minutes, or until the sauce thickens slightly.
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17
Taste for seasonings.
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18
Place the artichoke hearts in a serving bowl and pour the sauce over, using a rubber spatula to scrape the juices from the skillet.
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19
Scatter the parsley on top.
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20
Serve immediately.
