Ingredients for 4 servings:
5 artichokes
50 gr butter
2 big onions
1 spoonful of parsley
˝ lt milk
3 eggs
˝ teaspoon of meat extract
Flour
Breadcrumbs
1 lemon
Some pinches of nutmeg
Pepper
Salt
Ready in: about 90 minutes
5 artichokes
50 gr butter
2 big onions
1 spoonful of parsley
˝ lt milk
3 eggs
˝ teaspoon of meat extract
Flour
Breadcrumbs
1 lemon
Some pinches of nutmeg
Pepper
Salt
Ready in: about 90 minutes
How to prepare the recipe: "Artichokes croquettes":
Clean the artichokes removing the outer hard leaves and the thorny tips, keeping them soaked into water and lemon; parboil the artichokes in salted water and chop into small cubes.
Slice onions and fry slightly with butter, add 50 gr of flour and wet with the boiling milk. Salt, pepper, flavor with nutmeg and cook for half an hour.
Pass the onions sauce through a sieve, add 2 beaten yolks (keep aside the albumens), meat extract diluted in very very little water and thicken the sauce on heat; then add the artichokes, parsley and mix.
Pour the cold mixture onto a floured surface, make the croquettes round shaped, pass them into the remaining beaten egg and lightly salted albumens, then into the breadcrumbs and fry in hot oil.
Preparation: 30 minutes
Cooking: 60 minutes
Difficulty: easy
Chef's advice
The recommended wine is Lugana (white).
Clean the artichokes removing the outer hard leaves and the thorny tips, keeping them soaked into water and lemon; parboil the artichokes in salted water and chop into small cubes.
Slice onions and fry slightly with butter, add 50 gr of flour and wet with the boiling milk. Salt, pepper, flavor with nutmeg and cook for half an hour.
Pass the onions sauce through a sieve, add 2 beaten yolks (keep aside the albumens), meat extract diluted in very very little water and thicken the sauce on heat; then add the artichokes, parsley and mix.
Pour the cold mixture onto a floured surface, make the croquettes round shaped, pass them into the remaining beaten egg and lightly salted albumens, then into the breadcrumbs and fry in hot oil.
Preparation: 30 minutes
Cooking: 60 minutes
Difficulty: easy
Chef's advice
The recommended wine is Lugana (white).
In the picture, Artichokes croquettes
Stuffed scallops
(Appetizers)
Vigorously rub the shells with a wet stiff bristle brush, then wash them repeatedly in cold water. Put the sliced baby ...
(Appetizers)
Vigorously rub the shells with a wet stiff bristle brush, then wash them repeatedly in cold water. Put the sliced baby ...
Celery stalks with ham steak cream
(Appetizers)
Clean, wash and dry the celery stalks; cut them and make even them. Remove fat from the ham, cut into strips and whip w ...
(Appetizers)
Clean, wash and dry the celery stalks; cut them and make even them. Remove fat from the ham, cut into strips and whip w ...
Lombard style stuffed zucchini flowers
(Appetizers)
Brown the onion into the margarine. Add the rice and stir until it will be shiny, add the broth and cook for 10 minutes. ...
(Appetizers)
Brown the onion into the margarine. Add the rice and stir until it will be shiny, add the broth and cook for 10 minutes. ...
Stuffed chilli pepper
(Appetizers)
Clean and dry the chilli peppers; remove the petiole, cat the cap and remove any seeds. Put the eggs in a bowl with t ...
(Appetizers)
Clean and dry the chilli peppers; remove the petiole, cat the cap and remove any seeds. Put the eggs in a bowl with t ...
Skewers with buffalo mozzarella
(Appetizers)
Cut bread into slices 1 cm thickness and remove rind; divide slices into crostini (croutons) about 4x4 cm. desalt anchov ...
(Appetizers)
Cut bread into slices 1 cm thickness and remove rind; divide slices into crostini (croutons) about 4x4 cm. desalt anchov ...
- Suggested recipes
- Choose from...
Italian regions and their recipes
