Artichoke veggieballs

One of the most delicious way to taste artichokes.

I really love them!

 

MAKES 15 bites
READY IN 30’

 

 

INGREDIENTS:

2 artichokes

 

2 tablespoons extra virgin olive oil

1 tablespoon chopped onion

2 tablespoons water

Salt to taste

 

3,5 oz Ricotta cheese

3 tablespoons Parmigiano cheese

4-5 tablespoons breadcrumbs

1 egg

Salt and pepper to taste

 

Breadcrumbs to taste

 

Oil for frying to taste

 

 

STEP 1: CLEAN THE ARTICHOKES

Rub your hands with lemon juice to avoid staining them cutting artichokes.

Take an artichoke and cut the tip with a knife. Start removing by hand the outer leaves (the hard ones) until you reach the heart. Cut the stem of the artichoke and peel it with a potato peeler until you reach the inside part. Cut the artichoke into pieces of approx 0.5 x 0.5 and put them into the water bowl  prepared before.

Continue cutting in half the hearts of artichokes and remove the beard kept inside.

Take all the cutten parts of artichokes and cut into strips. Important: while working with the knife, keep cutten artichokes in water to prevent them from blackening.

 

 

 

STEP 2: COOK THE ARTICHOKES

Place oil and onion in a pan and let it brown. Then add sliced ​​artichokes, water and cook with the lid on for about 15 minutes, adding salt to taste.

 

 

 

STEP 3: ADD THE REMAINING INGREDIENTS

Blend the artichokes to get a cream, then place it in a bowl and add Ricotta, Pamigiano, breadcrumbs and egg. Season with salt and pepper.

You’ll get a soft and fairly dry dough, easy to handle (if it is too sticky, add more breadcrumbs).

 

 

 

STEP 4: SHAPE THE VEGGIEBALLS

Take a knob of dough and give it a cylinder shape rolling by hand.

Dip the balls in breadcrumbs.

 

 

STEP 5: FRY

Fry the balls in hot deep oil for about 3-4 minutes, then drain and place on kitchen paper.

#getBready & enjoy your meal

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Post Author: Aurora

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