HEARTS IN FRENCH RECIPES
ARTICHOKES FRENCH RECIPE | ALLRECIPES
Regional favorite from greater Rochester, NY area. Great appetizer or as a main dish served over pasta.
Provided by Diane
Categories Side Dish Vegetables
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pour flour into a shallow bowl; beat egg in a separate bowl. Dredge artichoke hearts in flour and then coat with egg.
- Heat vegetable oil in a skillet over medium heat; cook and stir artichoke hearts in the hot oil until browned, about 5 minutes. Transfer cooked artichoke hearts to a bowl.
- Pour oil out of skillet and wipe clean with a paper towel; return to stove top. Heat butter in the skillet over medium heat; pour in lemon juice. Return artichoke hearts to skillet and sprinkle with Parmesan cheese; pour in sherry. Season with salt and pepper; stir well.
- Remove artichoke hearts from skillet using a slotted spoon and transfer to a serving dish. Boil sauce until reduced, 2 to 3 minutes. Pour over artichoke hearts; garnish with parsley.
Nutrition Facts : Calories 359.8 calories, CarbohydrateContent 21 g, CholesterolContent 80.3 mg, FatContent 27.6 g, FiberContent 2.6 g, ProteinContent 6.9 g, SaturatedFatContent 10.5 g, SodiumContent 611.4 mg, SugarContent 0.3 g
EASY FRENCH BREAD - HEART'S CONTENT FARMHOUSE
The easiest bread recipe you will ever make, but still an excellent loaf.
Provided by Katie Shaw
Categories bread
Total Time 170 minutes
Prep Time 30 minutes
Cook Time 50 minutes
Yield 12
Number Of Ingredients 5
Steps:
- Combine all ingredients to form a smooth, soft dough, and knead. If you do this in a bread machine on the dough cycle, life will be good. Otherwise, a stand mixer with a dough hook will work, and will take about 7-9 minutes on a low setting.
- Allow dough to rise, covered, in a warm place. It will take about 60 minutes in a setting that is about 90 degrees. You can use an oven that has been slightly warmed and then turned off or sunny windowsill. (The bread machine takes care of this for you too.)
- After the dough has risen, remove from bowl and place on floured surface. Shape the loaf by pinching the bottom until the top is smooth.
- Prepare your baking sheet or Dutch oven by laying down a piece of parchment and sprinkling cornmeal on the parchment sheet. Place the round loaf on top of the parchment and rub flour on top. Slash with a very sharp knife.
- Cover the dough, either with heavily greased plastic wrap or the lid of your Dutch oven. Allow the dough to rise again. This will take another 45-60 minutes, in a warm place. Towards the end of the second rise, preheat the oven to 450 degrees.
- When sufficiently risen, bake. If using a baking sheet, it will take about 30 minutes. The clay baker will take a bit longer. I bake for 20 minutes with the lid on, then another 20. with the lid off. The internal temp should be 200.
- Cool on wire rack and serve while still warm.
Nutrition Facts : Calories 159 kcal, SugarContent 1 g, SodiumContent 390 mg, FatContent 1 g, SaturatedFatContent 1 g, CarbohydrateContent 31 g, FiberContent 2 g, ProteinContent 6 g, ServingSize 1 serving
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