Walleye New Orleans
By Dixie Dave Minar

(6-8) oz. skinless, boneless fillet
1 can of artichoke hearts drained and quartered
12 oz. fresh mushrooms sliced thin
1/3 cup of diced onions
2 beaten eggs
1 cup of flour
½ stick of butter
1-1/2 cup of dry white wine
1 Tablespoon of fresh parsley chopped
Juice of one lemon

Instructions:

Dredge the fillets in flour and dip in beaten eggs. Add oil to coat bottom
of a very hot pan. Place the fillet skin side up in pan. Do not crowd. Brown
both sides of the fillets.
Add wine, mushrooms, onions, butter, artichoke hearts and lemon juice.

Cover and reduce volume over high heat until thick.

Place fillets on plate, spoon sauce equally over each and sprinkle with
parsley.

Serves 4