Tasty artichoke meatballs

Start by cleaning the artichokes : remove the hardest outer leaves, cut the final part of the stem and the tips, then divide the artichokes in half. Also remove the central "beard" then gradually place the artichokes in a large bowl with water and the juice of a lemon or two tablespoons of vinegar so as not to let them blacken.

After cleaning all the artichokes, heat a drizzle of oil in a pan with the garlic clove. When the oil is hot and the garlic is browned, remove the garlic and throw in the artichokes.

Let them brown slightly on high heat for 2-3 minutes, then lower the heat and add 1-2 ladles of water or broth. Close the pan with a lid and leave to cook for about 15-20 minutes .

In the meantime, cut the bread into cubes and once the artichokes are ready, put everything in the mixer. Add parmesan and an egg . Blend to mix all the ingredients and add some breadcrumbs if the final result is too wet.

Pour the artichoke mix into a bowl, add the chopped parsley and mix. Cut the cheese into cubes and set aside, then move on to making meatballs: take a ball of dough, apply pressure with your index finger and place a cube of cheese in the centre. Roll the dough into a ball. Continue in this way until you run out of ingredients.

Dip all the meatballs in the breadcrumbs and let it adhere well. If you choose to fry , bring the seed oil to the right temperature (around 160°C), then insert the meatballs, brown slowly and drain on absorbent paper before serving. If you choose the oven , place them on a baking tray lined with baking paper and bake in a preheated oven at 200°C for 20-25 minutes or until they are golden brown. Serve the meatballs piping hot.