la ricetta delle polpette di carciofo

Con le spine o senza? Quella di oggi è una ricetta per persone decise, determinate, dolci ma anche un po’ spinose. Le polpette di carciofo spinoso, accompagnate da un calice di bovale rosso, rappresentano una nota dal gusto deciso, un’ottima soluzione per completare la sinfonia dei vostri aperitivi primaverili.

A focus in making spending goes to the prince of our recipe, from Sardinia for excellence, Mr. Artichoke Thorny, you have to choose carefully, its color should be bright green with shades of red and you must transmit force and vivacity only to look at him. Be wary of signs colorful catcher chickens and trust your instincts, a good fresh artichoke is not limp, the stem has robust and crisp leaves.
Get yourself a trittatutto and in 20 minutes you will be amazed of yourself. First divide the lemon into four parts and put it to soak in a container of water where we will put the artichokes after cleaning. The artichoke, as you see in the photos, go private outer leaves and thorns, then divided in half to remove the beard thorny internal and in half again, finally put to soak in water and lemon. Then we boil a bit ‘of water in a saucepan with a teaspoon of salt and sbollentiamo artichokes for 10 minutes. Meanwhile we prepare the other ingredients, cut into small squares of bread and cheese (I chose a fresh pecorino, alternatively you can put other soft cheeses) and tritiamo parsley.
We remove the artichokes from the fire, they scoliamo and pour them into the blender with garlic, bread, Parmesan, egg, parsley, a pinch of salt and pepper to taste
We prepare a small tray with bread crumbs and a flat bottom where slam an egg with a whisk.
Let the mixture in the mixer and begin to make small balls helping with a spoon, insert inside a quadrattino cheese, we pass in the beaten egg and then in bread crumbs.
Finally fry in hot oil in a skillet or deep fryer to 180 degrees if you have one, it is the best solution is to avoid smells of fried food in the house, both to obtain a healthier frying, dry and crisp.
Serve at your pleasure, I have bought the cute sticks with decorations of various shapes of animals, ideal for finger food and my balls have been a great success … I do not know if for decorations or because they were really good !!
Roberta


Makes about 20 meatballs
Artichokes 4 (about 500g)
Bread crumbs 150g
Fresh pecorino cheese 30g
1 clove garlic
Chopped parsley 10 g
Grated Parmesan 30 g
1 egg
1 lemon
Salt q.s.
Pepe q.s.
For the breading
1 medium egg
50g breadcrumbs
Oil for frying