It is traditional in Rochester, NY to refer to this style of dish as “French” rather than “Francese” as is more common in Italian restaurants throughout the country.
The S Kreyers prefer Pleasant Valley Sherry
This is the same method for Chicken French. Use a meat tenderizer to ensure that chicken breasts are very thin.
Ingredients
3 cans quartered artichoke hearts in brine
5 Eggs
½ cup grated parmesan cheese
½ cup milk, plus more
1 cup all-purpose flour, plus more
Light olive oil
⅔ stick of butter, unsalted
1½ cubes Knorr chicken bouillon
⅓ cup water
½ cup dry white wine
½ cup sherry
Juice of ½ lemon
Fresh parsley for garnish
Directions
Drain the artichoke hearts, but do not rinse them. Aunt Susan let them sit in a colander for 20-30 minutes.
In a wide bowl, beat eggs, parmesan, and milk. Set aside.
Pour 1 cup of flour in a gallon-size Ziploc bag. Put the drained artichokes in the bag of flour and shake lightly to separate and cover all of the artichokes. Add flour as needed.
Fill a deep frying pan with olive oil to about 1/2" high and heat on medium high. It is hot enough when a drop of the egg mixture floats to the top. Reduce the heat to medium.
Toss the floured artichokes into the egg mixture, making sure that they’re completely covered with the liquid.
Gently place them into the heated oil and cook until golden brown, turning them as they cook. If the oil gets too hot as you cook, add fresh oil or change it out to reduce the temperature and avoid burning.
Place the cooked artichokes on a paper towel to drain off excess oil. You can layer them in a deep casserole dish with a paper towel in between, then keep them warm in the oven while you prepare the sauce.
Melt butter in a large frying pan over low heat. Add bouillon, breaking it up with a fork, before pouring in water, wine, and sherry. Simmer mixture for about 15 minutes, stirring every few minutes.
Remove sauce from heat before folding in artichokes lemon juice, making sure pieces are coated in sauce.