Incredible Artichoke "Meatballs" in a Creamy Garlic Sauce

Von Spain on a Fork · 45 Min.

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Zubereitung

1. Drain the artichokes, lay them on paper towels in a single layer and pat completely dry. Finely chop them and put them in a large bowl.
2. Add the breadcrumbs, egg, finely chopped shallot, 1 finely grated garlic clove, the zest of half a lemon, 2 tablespoons (8 grams) chopped parsley, and season with sea salt and black pepper. Mix well, then press down until it forms a paste-like mixture.
3. Shape spoonfuls of the mixture into balls about the size of a golf ball.
4. Heat the olive oil in a large frying pan over medium heat.
5. After a couple of minutes, add the artichoke balls in a single layer and cook 7 to 8 minutes, until golden all over. Remove and set aside.
6. In the same pan over the same heat, add 4 finely chopped garlic cloves and stir constantly. When fragrant after 15 to 20 seconds, add the flour and stir constantly for 2 minutes.
7. Add the white wine, dried thyme, sea salt and black pepper, and mix. Cook until the alcohol has evaporated, about 3 minutes.
8. Add the milk and vegetable broth and stir for 3 to 4 minutes, until the sauce is slightly creamy.
9. Return the artichoke balls to the pan in a single layer, gently turn them, and simmer for 2 to 3 minutes.
10. Transfer to serving dishes, spoon over the sauce and top with the remaining chopped parsley.

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