- Pkg frozen artichoke hearts or you can use the canned.
- Olive oil
- Stick of butter
- White wine
- salt/pepper to taste
Package or frozen or you can use canned. Cut in half or you can just fry them whole.
Drain or thaw the artichoke hearts. Dip each into flour and finish in an egg, salt and pepper mixture. Fry in a large fry pan with olive oil. When they are a light gold color, transfer to a paper toweled plate to drain. Wipe out the fry pan and melt a stick of salted butter. Add about a cup (or more to your preference)of white wine. Cook on low to just reheat them in the butter/wine sauce.