Ingredients

• 1 (15 ounce) can whole artichoke hearts
• 3/4 cup all-purpose flour, seasoned with
• salt and pepper
• 2 large eggs, beaten
• 3 -4 tablespoons butter
• 1 cup white wine
• 1 -2 tablespoon fresh squeezed lemon juice, bottled is ok but fresh is better
• grated parmesan cheese (to garnish)

Instructions

1. Well drain the artichokes, then slice them in half.

2. Put flour into a bowl and season it with salt and pepper.

3. Add the sliced artichokes. Toss them in the flour to coat.

4. Beat eggs in another mixing bowl.

5. Shake any excess flour from the artichokes (discard the flour) and add the artichokes to the eggs and stir them around to coat.

6. Heat a large non-stick pan on medium to medium-high heat, with a couple of Tablespoons of butter. When the pan is hot, add the artichokes one at a time. Discard any leftover egg.

7. When the first side is browned to your liking, flip the artichokes. Do the same thing to the other sides.

8. When the artichokes have browned to your liking add about a cup of any white wine you like to drink. Also add another 1-2 Tablespoon(s) of butter to the pan. Let the wine reduce for a few minutes and thicken.

9. Pour the freshly squeezed lemon juice over the top and they're ready to be served.

10. We always add lots of grated parmesan cheese and a sprinkling of freshly chopped parsley.