Artichoke Heart Francese

This is one of my all time favorite recipes. The first time that I had it, I was at some diner in Edison. It had never occurred to me to prepare artichokes this way (despite them being one of my favorite vegetables) and i can honestly say that that this dish is nothing short of amazing!


  • 1 can of artichoke hearts (quartered) drained
  • 1/2 cup dry white wine (i use Pinot Grigio)
  • 1/2 cup chicken stock
  • 2 tsp lemon juice
  • 3 tbs butter
  • a pinch of flour


  1. In a saute pan, add the wine, chicken stock, and lemon juice. Bring to a simmer.
  2. Roll the butter in flour so that it’s stuck to all sides and add to the pan until dissolved.
  3. Add the artichoke hearts to the pan and stir occasionally until heated throughout. (about 2 minutes).
  4. Serve the artichoke quarters with a heaping spoonful of the sauce.



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