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You had artichokes left over from Christmas, stop, don’t throw them away, we’ll make a scary second course ready in 10 minutes. Let’s discover this fantastic idea.
Do you have artichokes left over for Christmas? Don’t worry, we know how to do it, we know how to solve the recycling problem and prepare a quick and delicious second course that we can also adapt as a starter. Boxing Day, as we know, is one of those days where we eat leftovers from the day before, but if instead of eating them as they are, we invent something innovative, it won’t hurt.
Artichokes are that side dish that is never missing both at parties and on Sunday lunches. I am really enthusiastic about this recipe, both because I hate throwing away leftover food, and because I think this is a perfect recipe and will make our kids eat artichokes too. If you then add a stringy heart, well, let’s play easy.
Second course with artichokes
Curious? But yes, definitely and for this very reason I haven’t revealed anything to you until now. From the ingredients you will imagine what we are talking about, I’ll just tell you that they are super good morsels.
Ingredients (doses per 1kg of artichokes)
artichokes 1 kg
3 eggs
stale bread 300 g
salt
pepper
garlic
peanut seed oil
lemon 1
grated cheese 70 g parsley
bread crumbs
fontina cheese 100 g
You had artichokes left over from Christmas, stop, don’t throw them away, we’ll make a scary second course ready in 10 minutes. Method
Here we are, let’s reveal what we are going to prepare. They will be fried artichoke and fontina meatballs. The artichokes that we have cooked in the pan are now still on the serving plate and have not been eaten, well, let’s put them in a jug where we will immerse the immersion blender and blend them. We create a cream and add the crumbs of the stale bread together with the chopped parsley and the chopped garlic and continue to blend. We put everything in a container and add 1 egg and the grated cheese.
read also:I no longer fry meatballs, I prepare them so they melt in your mouth, you eat and you don’t gain weight
How to prepare stringy heart artichoke meatballs
Cut the fontina cheese into small cubes and set it aside. We take the mixture with our hands and form some meatballs and insert a cube of fontina in the center. Let’s close our hands tightly in the shape of a ball and pass them onto a plate with two beaten and salted eggs, first, and then onto a plate with the breadcrumbs, afterwards. We heat the peanut oil in a non-stick pan and dip the meatballs, browning them well on all sides. Place them on a serving tray covered with absorbent kitchen paper to remove excess oil and then serve them hot, so the heart will strain.
read also: Now I don’t fry them anymore and the meatballs are still good, then they are ready in a flash
read also: Combine the bread with the eggs and make space meatballs: try them now and taste them with the sauce, they’re amazing
