Young and old alike will love them: artichokes unfold a whole range of culinary possibilities and flavours. An unusual vegetable, with green or faintly purple bracts, it is prized as much for its taste as for its nutritional value — and lends itself beautifully to these indulgent meatballs.
Artichoke meatballs, the recipe
Ingredients
500 g of minced meat
2 bunches of parsley
4 artichokes
50 g of breadcrumbs
5 eggs
salt, pepper, paprika
100 g of flour
Preparation
Strip the leaves from the artichokes and cook the bottoms in salted water.
Chop the parsley, drain the artichokes, then mash them.
Put the minced meat, the breadcrumbs, the salt, the pepper, the paprika and the eggs into a bowl.
Mix everything together well and shape into balls, roll them in the flour, fry them in oil and eat hot.
Frequently asked questions
How long does it take to make these artichoke meatballs?
The recipe is quick: cook the artichoke bottoms, mix the ingredients, then fry the meatballs until they turn golden.
Can the minced meat be replaced?
The original recipe uses 500 g of minced meat, but the artichoke, breadcrumb and egg base also lends itself to a vegetarian version: leave out the meat and adjust the breadcrumbs so the mixture holds together.
How should these meatballs be served?
Hot, straight from frying, with a salad or a yoghurt sauce.
