Artichoke and potato croquettes

Artichoke croquettes are a vegetable-based main course that will surely satisfy even the most demanding palates. Artichoke and potato croquettes are a delicious finger food ideal to serve as an appetizer in a buffet or as an appetizer in a lunch or dinner. They are prepared with one of the seasonal ingredients, artichokes, so they will surely be appreciated by your diners, both young and old. In fact, who doesn't like kibble? In this version they are even more appetizing and delicious. Seeing is believing! Let's take a look at the complete recipe.

Ingredients

3 Artichokes

2 Potatoes (medium size)

1 Eggs

3 tbsp Cheese (grated)

1/2 cloves Garlic (minced)

Parsley (chopped)

1 pinch Salt

1 pinch Pepper

Extra virgin olive oil (for frying)

Preparation

First of all, clean the artichokes: remove the stem, the tougher outer leaves and cut off the tips. Cut each artichoke in half and, with the help of a small knife, remove the inner beard. Cut the artichokes into slices and let them rest in a bowl with acidulous water for about 10-15 minutes. After the time has elapsed, rinse the artichoke slices, pat them dry with a paper towel. Then take a saucepan and heat 2-3 tablespoons of extra virgin olive oil. Then add the artichoke slices and stew them for 5-6 minutes, basting with a cup of hot vegetable broth (alternatively warm water). Season with salt and pepper. At this point, drain them and put them in a kitchen mixer. Blend them to obtain a puree. In the meantime, rinse the potatoes under running water to remove any impurities. Put them in a saucepan covered with water and boil them. Once cooked, drain them, let them cool briefly and peel them. Then mash them with a potato masher. In a bowl, combine the mashed potatoes, artichoke puree, egg, salt, pepper, chopped garlic and parsley, grated cheese and breadcrumbs just enough to make the mixture manageable. Mix everything together to obtain a homogeneous dough. Shape the kibble. Fry them in plenty of hot extra virgin olive oil, browning them on both sides. Drain them, on frying paper and serve hot. Happy tasting!