Ingredients:
1/2 cup all-purpose flour
1 egg
1 (14 ounce) can artichoke hearts, drained and halved
1/4 cup vegetable oil
1/4 cup butter
1 lemon, juiced
3 tablespoons Parmesan cheese
1/4 cup dry sherry
salt and ground black pepper to taste
1 tablespoon chopped fresh parsley, or to taste
Instructions:
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.
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