In my opinion, any food can become an excellent base for some croquettes or patties, especially the vegetables. In this case I used as a base the artichokes, but I've enriched with some peas and diced Bacon. The Breading is a simple step in grits. The croquettes are crispy on the outside but soft inside, While the bacon gives the consistency that makes it more enjoyable the Parker (But if you are a vegetarian and never hold it will be delicious the same). I'm a delicious finger food for an aperitif or a spring starter. If you like meatballs try ourEggplant meatballs, those of potatoes, those offish on tomato sauce, those of radicchio and potato or those of spinach and ricotta cheese.
Ingredients for about 20 Tots:
- 4 artichokes
- 150 grams of peas
- 80 grams of bacon cut in a single slice
- 40 grams of grated pecorino cheese Dop
- 40 grams of shredded PDO parmigiano reggiano
- a handful of chopped parsley
- stale breadcrumbs as required
- 4 Tablespoons extra virgin olive oil
- salt and pepper
- oil for frying as required
- wart just enough to coat the croquettes
Clean the artichokes by removing the outer leaves, the stems and ends, cut them in half and eliminate internal barbette. Put them for 10 minutes to soak in a bowl of water with lemon juice. Boil the peas in salt water and then into very small cubes speck.
Rinse artichokes and sliced them. Put them in a pan with 4 tablespoons of olive oil and FRY, then add the chopped parsley, season with salt, season with pepper and add one or two tablespoons of hot water: Cook 10 minutes, until the water has completely dried.
Pass the artichokes to the mixer and place the mixture in a bowl. Add the grated Parmesan, pecorino, speck, season with salt and pepper and – If the mixture is too soft – a little stale breadcrumbs. The dough should be soft but firm enough to be able to derive some croquettes. Finally, add the peas. Form of oval-shaped croquettes and pass them thoroughly in the grits.
Fry the croquettes in abundant boiling oil and serve hot.