The artichoke meatballs not fried in the pan are a good, tasty, and quick second course. With few ingredients and perhaps accompanying them with a small salad, you will have a delicious dish that will quickly solve the perennial enigma of what to prepare for lunch or dinner.
Also excellent as a filling for a sandwich on the occasion of an outing, they demonstrate that with a pinch of creativity and few ingredients in the fridge, we can propose to the family, always different, economical, and guilt-free dishes.
In fact, with this cooking method that minimizes the addition of fats during cooking and instead favors raw addition, we will obtain healthier dishes, but still rich in taste.
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 317.44 (Kcal)
- Carbohydrates 37.25 (g) of which sugars 3.11 (g)
- Proteins 21.02 (g)
- Fat 12.63 (g) of which saturated 5.75 (g)of which unsaturated 4.58 (g)
- Fibers 17.23 (g)
- Sodium 471.58 (mg)
Indicative values for a portion of 132 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 6 artichokes (medium)
- 2 oz Grana Padano DOP (grated)
- 1 tbsp breadcrumbs (leveled)
- lemon juice (half a lemon)
- 4 eggs
- as needed extra virgin olive oil
- as needed parsley (fresh)
- as needed salt
- as needed black pepper (ground)
Tools
- Frying pan large non-stick
- Nylon spatula
Preparation
To prepare the artichoke meatballs, first, clean the artichokes by removing the tougher outer leaves and then cutting them at a height that allows you to keep only the tender part of the inner leaves.
If you prefer, you can use only the hearts without leaving the base of the softer leaves attached to them.
At this point, cut each artichoke into quarters and remove the central choke.
Thinly slice and let them fall into lemon water.
Blanch for about 10 minutes in already salted water. When cooked, drain and let cool.
Then in a bowl, beat the eggs with Grana, chopped parsley, a pinch of salt, and black pepper (better if freshly ground).
Add a leveled tablespoon of breadcrumbs to the artichokes, stir and add them to the beaten eggs.
Mix well.
In the meantime, preheat a lightly oiled non-stick pan over moderate heat.
When hot, drop spoonfuls of the mixture into it, cook over low heat, covering with a lid, until the egg is cooked and detaches from the pan by itself.
Then remove the lid, flip with a spatula, and cook the other side. Cooking a meatball will take about 8 to 10 minutes.
The artichoke meatballs not fried in the pan are ready.
Serve hot with raw olive oil and a few drops of lemon.
Storage
In the fridge well sealed for 2 days.
In the fridge well sealed for 2 days.
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