Artichoke Heart Rissoles
- 5 baby artichokes (or artichoke hearts)
- 1 oz mushrooms
- 1 oz truffle
- 2 oz butter
- 2 ½ cups chicken broth
- 2 onions
- 1 small bunch parsley
- 2 egg yolks
- crustless white bread
- all-purpose flour
- 1 pinch nutmeg
- ½ cup water
Slice the onions very finely, stew them in the butter without browning them, then sprinkle with 1/4 cup of flour, mix for some seconds, douse with the stock, and add the bunch of parsley, salt, pepper and nutmeg.
Cook until boiling, and from that point, carry on cooking for about 30 minutes.
When cooked, finely sieve everything to obtain an onion puree. Blend in the yolks diluted with 2 tspb of cooking liquid from the mushrooms, and mix over high heat to reduce the amount of sauce to about 1/4 cup.
At this point, add the artichoke hearts cut into cubes, the mushrooms and the truffles.
Transfer the mixture to a plate, make a single thin layer, and leave to cool.
On a floured surface, divide the mixture into pieces of about 1 oz, roll these with the hands, flatten them, shape them into small artichoke hearts, flour them, and dip in the beaten egg and breadcrumbs.
Fry in very hot oil in a large pan. Arrange the rissoles on absorbent paper to dry them and garnish with fried bunches of parsley. To taste, they can be accompanied by a cream cheese or tomato sauce.
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