Artichoke meatballs in a creamy garlic sauce
Spain on a Fork · ♥ 903 likes · 9K views · 8 min video
Read about artichokes in the BrightCulinary Book
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Ingredients
Method
Techniques
- 400 g canned artichoke hearts
Drain the can of artichoke hearts into a fine sieve over a bowl, spread them on paper towels in a single layer and pat completely dry.
- 1 whole egg
- 1 whole shallot
- 1 cloves garlic
- ½ whole lemon zest
- 8 g chopped fresh parsley
Add the bread crumbs, the egg, the finely chopped shallot, the grated garlic, the lemon zest and the chopped parsley.
- sea salt
- freshly cracked black pepper
Push down on the mixture until it is a paste so the ingredients bind and the meatballs do not fall apart.
Take a spoonful of the mixture, squeeze it in the hands and shape into a ball about the size of a golf ball; add more bread crumbs if too wet or whisked egg if too dry.
- 60 ml extra virgin olive oil
Heat a large fry pan over medium heat with the quarter cup of olive oil.
Add the meatballs in a single layer, evenly spaced, and fry 7 to 8 minutes until golden all around, turning every minute or so.
In the same pan add the chopped garlic and mix continuously 15 to 20 seconds until fragrant without browning.
- 4 cloves garlic
- 9 g all-purpose flour
- 120 ml dry white wine
Add the flour and mix 1 to 2 minutes to cook off the raw flavor.
- ½ g dried thyme
- sea salt
- freshly cracked black pepper
Add the white wine and dried thyme, season with sea salt and black pepper, and mix 2 to 3 minutes until the alcohol cooks off.
- 180 ml milk
- 120 ml vegetable broth
Add the milk and the vegetable broth and mix 3 to 4 minutes until slightly creamy.
Milk and broth into a creamy sauce
Return the meatballs to the pan in a single layer, flip gently to coat and simmer 2 to 3 minutes until heated through.
- chopped fresh parsley
Remove from the heat, transfer the meatballs to a serving dish, top with the creamy garlic sauce and sprinkle with chopped parsley.