Il Cucinologo
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Artichoke Meatballs with a Gooey Center

17/11/2023

I can guide you in preparing the artichoke meatballs with a gooey center, a dish that combines the delicacy of artichokes with the comforting pleasure of stringy cheese.

Ingredients

  • 4 medium-sized artichokes
  • 200 g mozzarella (or other stringy cheese of your choice)
  • 1 garlic clove
  • Parsley to taste
  • 1 egg (for breading)
  • Breadcrumbs to taste
  • Flour to taste
  • Salt and pepper to taste
  • Oil for frying (seed oil or extra virgin olive oil)

Preparation

  1. Start by cleaning the artichokes: remove the tough outer leaves, trim the tips and scoop out the inner choke with a teaspoon. Slice them thinly and immerse in lemon water to prevent browning.
  2. Bring a pot of lightly salted water to a boil and cook the artichokes for about 10 minutes, until softened. Drain and let cool.
  3. Once the artichokes are cold, finely chop them together with a garlic clove and some fresh parsley. Season the mixture with salt and pepper.
  4. Cut the mozzarella or chosen cheese into small cubes.
  5. Take some of the artichoke mixture and form a ball, place a cheese cube in the center and close to make a meatball, ensuring the cheese is completely covered by the artichoke mixture.
  6. Prepare three shallow dishes for breading: one with flour, one with the lightly beaten salted egg and one with breadcrumbs.
  7. Coat the meatballs first in flour, then in the egg and finally in breadcrumbs, making sure the coating is even and covers the entire surface.
  8. Heat plenty of oil in a pan and once hot, fry the meatballs until golden and crispy. Do not overcrowd the pan; fry a few meatballs at a time.
  9. Drain the meatballs on paper towels to remove excess oil.
  10. Serve the meatballs immediately while hot, to enjoy the gooey center and the crispiness of the coating.

Interesting Facts

The artichoke meatballs with a gooey center are a versatile dish that can be served as an appetizer, main course or as a tasty finger food during aperitifs and parties. Artichokes are widely used in Italian cuisine and this preparation method is relatively modern but fits well with the tradition of enriching dishes with stringy and indulgent cheeses.