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