Artichokes' balls

antipasti

Artichokes'balls

Ingredients for about 40 dumplings

7 Artichokes (1kg)

1 Egg

50 gr. Grated Parmesan

1 Clove of garlic

300 gr. Crumbs

1 Lemon

65 gr. Montasio cheese

A pinch of salt and pepper

Parsley


  • For breading


2 Eggs

100 gr. Breadcrumbs

Seed oil for frying



Begin by cleaning the artichokes: Remove the outer leaves and cut the stem, cut off the ends and slice them in half to remove the dried middle part. Put the cleaned artichokes in a bowl with plenty of water and lemon juice (prevents discoloration). When you have cleaned all the artichokes, cook them in boiling salted water in a pressure cooker for 10 minutes (if you do not have a pressure cooker boil for 20 minutes): the artichokes should be tender but not mushy. Meanwhile, cut up 300 grams of bread and into cubes. Use stale bread if available after having removed the outer crust. Drain the artichokes and use a blender to form a cream. Add salt and pepper, the bread cubes, grated Parmesan cheese and the egg, and in the end a clove of crushed garlic. Blend all the ingredients until well melted. Transfer the mixture into a bowl and add the chopped parsley. Let the mixture cool and in the meantime cut the 'montasio'cheese. into small cubes (about half a cm). At this point form the dumplings. Take about 20 grams of dough and mold it into a ball with your hands. To ease the process, wet your palms with water. With your index finger, gently press the dumpling in the center, forming a small little hole in which you insert a cube of montasio. Fold over the ball of dough with your two palms so that the filling is well covered and dumpling is uniform. Bread dumplings by passing them in beaten eggs and then immediately into the breadcrumbs. Make sure that you cover them entirely.Heat the oil in a large pan and, when it gets up to about 180 degrees, fry the dumplings, turning occasionally, so that they are well browned on all sides. If you do not want to fry, you can use an oven at 200 degrees for 25 minutes or until they are golden brown. Drain the dumplings after frying and let them dry on paper towels, serve the artichoke with its 'melted heart' immediately in order to enjoy the montasio filling.
Designed By www.dreamfactorydesign.it
Associazione Culturale Percorsi con gusto Via Casventino, 4 05029 - San Gemini (TR) Cell. (+39) 334.7769989 - info@percorsicongusto.com