How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Saute of Artichoke Hearts with White Wine, Lemon and Capers?

You need 10 ingredients. The key ingredients include: 3 cans Artichoke Hearts: 16 Ounce Size Can. Note: There Are About 8 Hearts In A Can, 1 cup Flour, For Flouring The Hearts, 4 whole Eggs, Well Beaten, 2 Tablespoons Butter, Divided Use, and more.

Is Saute of Artichoke Hearts with White Wine, Lemon and Capers suitable as vegetarian?

Yes, Saute of Artichoke Hearts with White Wine, Lemon and Capers falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Saute of Artichoke Hearts with White Wine, Lemon and Capers?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Saute of Artichoke Hearts with White Wine, Lemon and Capers Recipe

Name: Saute of Artichoke Hearts with White Wine, Lemon and Capers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cans Artichoke Hearts: 16 Ounce Size Can. Note: There Are About 8 Hearts In A Can; 1 cup Flour, For Flouring The Hearts; 4 whole Eggs, Well Beaten; 2 Tablespoons Butter, Divided Use; 1/2 cups Olive Oil, Divided; 1/4 cups Dry White Wine; 2 Tablespoons Lemon Juice; 2 Tablespoons Capers, At Room Temperature; 1 Tablespoon Parsley, Chopped; 4 slices Lemon, Cut Into Rounds, Seeds Removed, Optional For Serving

Saute of Artichoke Hearts with White Wine, Lemon and Capers

Eats Now Editorial Team · 580 kcal · Vegetarian

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You will also need:
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1.
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A wide, heavy-bottomed frying pan.
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2.
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A baking tray lined with paper towels.
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Making the artichokes:
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1.
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Cut the artichoke hearts in half lengthwise.
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Put the flour on a plate and set aside.
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Beat the eggs in a large bowl and set aside.
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2.
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Heat 1 tablespoon of the butter and 1/4 cup of the olive oil in the wide, heavy-bottomed frying pan over medium heat.
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3.
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As the butter and oil heat, roll the hearts in flour and transfer them a few at a time, to the bowl of beaten egg.
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Coat the hearts in the egg and transfer them to the pan, cut side down.
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Add as many to the pan at one time as it is possible to saute in one layer without crowding them together.
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4.
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Saute the hearts on one side over medium heat until they are golden.
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Allow them to brown gradually.
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Theres no rush, as there is with deep frying.
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Turn and saute them on the second side.
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(The rounded side will not brown evenlyand it doesnt matter.)
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5.
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Transfer the golden hearts to a tray lined with paper towels.
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Wipe out the pan, add the second tablespoon of butter and another 1/4 cup of olive oil and heat it up.
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Roll the remaining hearts in flour, dip them in egg and saute them as you did in the prior batch.
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Transfer them to the baking sheet as well.
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6.
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Wipe out the pan again.
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Return all the artichokes to the pan and heat them over medium heat.
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Add the wine and the lemon juice and cook the hearts until they have just absorbed both of them.
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Serving the artichokes:
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1.
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If you are serving the artichokes immediately, sprinkle on the capers and parsley.
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Otherwise, you may leave the artichokes in the pan, reheat them and add these last two ingredients just before putting the artichokes in a bowl to serve as an appetizer.
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Place a spoon in the bowl for guests to use to serve themselves a few, with capers, onto small plates.
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People will need forks to eat the hearts as an appetizer.
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A Serving Suggestion: Lemon twists look nice if added to a bowl of these artichoke hearts.
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Slice several rounds from a lemon.
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Cut straight through the middle of each round from one side just to the inner rim of the other side.
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Then twist the two attached halves in opposite directions.

Saute of Artichoke Hearts with White Wine, Lemon and Capers

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